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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 x 28 oz can Italian plum tomatoes
- 1 x 16 oz can tomato puree
- 1 tsp dry basil crumbled
- 1 tsp dry oregano crumbled
- 1/8 tsp dry crushed red pepper Salt and pepper
- 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.
- Yield: 2 servings; can be doubled or possibly tripled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1126g | |
| Calories 507 | |
| Calories from Fat 138 | 27% |
| Total Fat 15.68g | 20% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3556mg | 148% |
| Potassium 4129mg | 118% |
| Total Carbs 91.32g | 24% |
| Dietary Fiber 19.6g | 65% |
| Sugars 48.46g | 32% |
| Protein 16.26g | 26% |
