| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 3/4 |
lb |
Extra-lean ground beef |
| 2 |
lg |
Garlic cloves; chopped |
| 1 |
|
28 ounce can Italian plum tomatoes |
| 1 |
|
16 ounce can tomato puree |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Dried oregano; crumbled |
| 1/8 |
ts |
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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