Beef Ragu with Ravioli
Beef Ragu with Ravioli is outstanding. This quick and easy "dump and go" recipe is terrific to the taste buds and is ready for the table in about 45 minutes. It's kid-friendly and wonderful for week-night dinners. If you're a pasta lover, you'll swoon over this sumptuous version of ravioli.
Equipment
- 1 large skillet
- 1 hamburger chopper to cut meat down in small pieces while frying
- 1 wooden spoon
- 1 spatula
- 1 large stock pot with lid
- 1 colander
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 1 lb. 96% lean ground beef
- 1/2 cup onion chopped
- 1 lb. Roma (plum) tomatoes diced
- 1 cup beef broth
- 1/2 cup red cooking wine or additional beef broth
- 6 oz. can tomato paste
- 2 tsp. fresh rosemary minced
- 1 tsp. granulated sugar
- 1 tsp. garlic minced
- 1/2 tsp. sea salt
- 20 oz. pkg. refrigerated cheese ravioli
- 1/2 cup parmesan cheese grated, for garnish
Instructions
- In a large skillet, over medium heat, cook beef and onion until beef is no longer pink.
- Use a hamburger chopper to break meat down in small pieces while frying.
- Drain any grease.
- Add tomatoes, beef broth, wine or additional broth, tomato paste, rosemary, granulated sugar, garlic and salt.
- Bring ingredients to a boil.
- Reduce heat.
- Simmer uncovered for about 30 minutes.
- Cook ravioli according to package directions.
- Drain in colander.
- Spread cooked ravioli out on a serving platter.
- Top with Ragu sauce.
- Sprinkle with grated or shaved parmesan cheese, as desired.
Notes
NOTE: When using 96% beef, there is rarely any grease to drain.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 783kcalCarbohydrates: 77gProtein: 53gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 158mgSodium: 1975mgPotassium: 1236mgFiber: 8gSugar: 13gVitamin A: 1774IUVitamin C: 27mgCalcium: 197mgIron: 20mg
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