| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | January 199 | 1 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 3/4 | lb | Extra-lean ground beef |
| 2 | Garlic cloves, chopped | |
| 1 | 28 ounce can Italian plum | |
| tomatoes | ||
| 1 | 16 ounce can tomato puree | |
| 1 | t | Dried basil, crumbled |
| 1 | t | Dried oregano, crumbled |
| 1/8 | t | Dried crushed red pepper |
| Salt and pepper | ||
| 3/4 | lb | Purchased cheese ravioli |
| Freshly grated Parmesan or | ||
| Romano cheese |
INSTRUCTIONS
Heat oil in heavy medium saucepan over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add ground beef and garlic and saute until meat is no longer pink, breaking up with fork, about 5 minutes. Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato puree, herbs and dried crushed red pepper. Simmer 30 minutes, stirring occasionally. Season sauce with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately. 2 servings; can be doubled or tripled. Bon Appetit January 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1801
Calories From Fat: 1091
Total Fat: 121.3g
Cholesterol: 384.4mg
Sodium: 3486.9mg
Potassium: 2569.1mg
Carbohydrates: 42.3g
Fiber: 9.2g
Sugar: 20.6g
Protein: 135.4g