Ingredients:
- 1 pound of Ground Beef (80-85%%)
- 1 Green Pepper, thinly sliced and cut into 1-inch long strips
- 1 large Yellow Onion, diced
- 5 large cloves Garlic, minced
- 3 tablespoons Olive Oil
- 1 ounce can tomato paste, 6
- 2 teaspoons tablespoons Italian Seasoning (If you don't have the mix use 1 each of
- 1 teaspoon Sugar
- 1 teaspoon Sea or Kosher salt
- Fresh cracked Pepper
- 2 bay leaves
- 28 ounces can of crushed tomatoes
- 2 cups Mozzarella Cheese, shredded
- 26 ounces Cheese Ravioli, frozen, or fresh, use good quality
Instructions:
- Brown the beef and the pepper, onion and garlic in olive oil in a large, heavy bottomed sauce pan.
- When browned add the tomato paste, Italian seasonings, sugar, salt, pepper, and bay leaves.
- Let cook for a few minutes until the tomato paste is heated through.
- Add the crushed tomatoes and a half of the tomato paste can full of water. Simmer for 25-30 minutes. Taste and re-season halfway through with salt, pepper and herbs if needed and again before serving.
- While the sauce is simmering cook the ravioli just until they begin to rise to the top and float. You do not need to cook them all the way through.
- Drain and toss with a tablespoon of butter or olive oil.
- Preheat oven to 400 degrees.
- Remove bay leaves from sauce. Toss a liberal amount of sauce with ravioli. Reserve any excess sauce for serving.
- Pour into a greased 9×13 casserole pan.
- Sprinkle top with mozzarella.
- Bake about 25 minutes or until bubbly.
- Best served with fresh shredded Parmesan, garlic bread, extra sauce and a green salad.