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Beef Ragu with Ravioli

 Beef Ragu with Ravioli
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.
4 ServingsPrep: 15 min. Cook: 40 min.


  • 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


  • 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.

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Beef Ragu with Ravioli (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.