Beef Ragu with Ravioli Recipe

4.5 2 8
Beef Ragu with Ravioli Recipe
Beef Ragu with Ravioli Recipe photo by Taste of Home
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Beef Ragu with Ravioli Recipe

Read Reviews
4.5 2 8
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef
  • 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.
Originally published as Beef Ragu with Ravioli in Simple & Delicious July/August 2007, p11

Nutritional Facts

1 cup: 672 calories, 21g fat (10g saturated fat), 112mg cholesterol, 1181mg sodium, 74g carbohydrate (14g sugars, 7g fiber), 44g protein.

  • 1 pound ground beef
  • 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
  1. 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.
  2. Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with cheese if desired. Yield: 4 servings.
Originally published as Beef Ragu with Ravioli in Simple & Delicious July/August 2007, p11

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madraven4 User ID: 5094099 75695
Reviewed Nov. 2, 2010

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

MY REVIEW
rmjjjamadori User ID: 1039593 207476
Reviewed Jun. 11, 2010

"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! ;)"

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