BEEF RAGU WITH RAVIOLI

By curly

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 tsps minced fresh rosemary
• 1 tsp sugar
• 1 tsp minced garlic
• 1/2 tsp salt
• 1 package (20 ounces) refrigerated cheese ravioli
• Grated Parmesan cheese, optional

Details

Servings 4

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until no longer pink; drain.

Add the tomatoes, broth, wine or additional broth, 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.

Top with meat sauce. Sprinkle with Parmesan cheese if desired.