Baked Ravioli & Meat Sauce
1 pound of Ground Beef (80-85%%)
1 Green Pepper, thinly sliced and cut into 1-inch long strips
1 large Yellow Onion, diced
5 large cloves Garlic, minced
3 tablespoons Olive Oil
1 ounce can tomato paste, 6
2 teaspoons tablespoons Italian Seasoning (If you don’t have the mix use 1 each of
1 teaspoon Sugar
1 teaspoon Sea or Kosher salt
2 bay leaves
28 ounces can of crushed tomatoes
26 ounces Cheese Ravioli, frozen, or fresh, use good quality
2 cups Mozzarella Cheese, shredded
Brown the beef and the pepper, onion and garlic in olive oil in a large, heavy bottomed sauce pan.
When browned add the tomato paste, Italian seasonings, sugar, salt, pepper, and bay leaves. Let cook for a few minutes until the tomato paste is heated through.
Preheat oven to 400 degrees. Remove bay leaves from sauce. Toss a liberal amount of sauce with ravioli. Reserve any excess sauce for serving.
This has all the beloved flavors of lasagna but is a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver. And even though the meat sauce needs a bit of time to prepare it's necessary for making this potentially dull dish delectable. And for giving it a bit of home-made flavor.
Sunday, March 14, 2010 - 10:15am