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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 3/4 lb extra-lean grnd beef
- 2 lrg garlic cloves minced
- 1 can Italian plum tomatoes - (28 ounce)
- 1 can tomato puree - (16 ounce)
- 1 tsp dry basil crumbled
- 1 tsp dry oregano crumbled
- 1/8 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste
- 3/4 lb purchased cheese ravioli Freshly-grated Parmesan or possibly Romano cheese
Direcciones
- Heat oil in heavy medium saucepan over medium heat. Add in onion and cook till tender, stirring occasionally, about 8 min. Add in grnd beef and garlic and saute/fry till meat is no longer pink, breaking up with fork, about 5 min.
- Puree tomatoes with juices in processor. Add in to saucepan. Add in canned tomato puree, herbs and dry crushed red pepper. Simmer 30 min, stirring occasionally. Season sauce with salt and pepper.
- Cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain well. Place pasta in large bowl. Add in sufficient sauce to coat; stir. Serve, passing cheese separately.
- This recipe yields 2 servings;
- can be doubled or possibly tripled.
- Comments: Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or possibly fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 2 servings | |
| Calories 253 | |
| Calories from Fat 69 | 27% |
| Total Fat 7.84g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1778mg | 74% |
| Potassium 2064mg | 59% |
| Total Carbs 45.66g | 12% |
| Dietary Fiber 9.8g | 33% |
| Sugars 24.23g | 16% |
| Protein 8.13g | 13% |
