SERVES 4
TOTAL TIME: 40 minutes
Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute equal parts 90 percent lean ground beef and ground pork. This recipe works with two 9-ounce packages or one 20-ounce package of fresh cheese ravioli. Do not substitute frozen ravioli. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving. Serve with grated Parmesan cheese.
|
1 |
onion, chopped fine |
|
2 |
tablespoons olive oil |
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3 |
garlic cloves, minced |
|
1 |
pound meatloaf mix |
|
1 |
(28-ounce) can crushed tomatoes |
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Salt and pepper |
|
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1½ |
cups water |
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18–20 |
ounces fresh cheese ravioli |
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¼ |
cup chopped fresh basil |
1. Cook onion and oil in Dutch oven over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Stir in meatloaf mix, breaking up meat with wooden spoon, and cook for 1 minute. Stir in tomatoes, ¼ teaspoon salt, and ¼ teaspoon pepper and simmer until sauce is slightly thickened, 8 to 10 minutes.
3. Stir in water and ravioli. Increase heat to medium-high and cook at vigorous simmer, stirring often, until ravioli is tender and sauce is thickened, 6 to 9 minutes. Off heat, stir in basil and season with salt and pepper to taste. Serve.