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Beef Ragu with Ravioli Recipe

Beef Ragu with Ravioli Recipe photo by Taste of Home

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This sweet, no-stress sauce from our Test Kitchen tastes like it was simmering all day! Serve it over your favorite refrigerated or frozen ravioli for an easy meal maker.

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Beef Ragu with Ravioli Recipe

Prep: 15 min. Cook: 40 min.

Yield: 4 Servings

15 40 55

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1 pound plum tomatoes, diced
1 cup beef broth
1/2 cup red wine or additional beef broth
1 can (6 ounces) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 ounces) refrigerated cheese ravioli
Grated Parmesan cheese, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, wine, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with cheese if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 672 calories, 21 g fat (10 g saturated fat), 112 mg cholesterol, 1,181 mg sodium, 74 g carbohydrate, 7 g fiber, 44 g protein.

Originally published as Beef Ragu with Ravioli in Simple & Delicious July/August 2007, p11

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Beef Ragu with Ravioli

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Reviewed on Nov. 02, 2010 by madraven4

Very good meal. Pair with a good cab red wine and this dish is to die for.

Reviewed on Jun. 11, 2010 by rmjjjamadori

The best sauce recipe I have found so far. This needs less beef and more sauce, so I have modified to my taste. The red wine makes this very yummy! ;)