Ravioli with Chunky Tomato Meat Sauce
Ingredients:
For the Ravioli:
12 oz square-shaped ravioli (store-bought or homemade)
Salted water for boiling
For the Meat Sauce:
1 lb ground beef
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes, drained
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar (optional, to balance acidity)
Salt & pepper to taste
Fresh basil or parsley for garnish
Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil.
Cook ravioli according to the package instructions, usually about 3-4 minutes. Drain and set aside.
Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spoon. Remove excess fat if necessary.
Add the chopped onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, and sugar. Season with salt and pepper to taste.
Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally, until it thickens and becomes rich in flavor.
Combine the Ravioli and Sauce:
Gently fold the cooked ravioli into the skillet with the meat sauce.
Stir carefully to coat the ravioli with the sauce, allowing them to absorb the flavors. Let it simmer together for another 2-3 minutes to meld the flavors.
Serve:
Plate the ravioli with sauce and garnish with fresh basil or parsley.
Serve warm with grated Parmesan cheese if desired.