Italian Night Ground Beef Ravioli Dinner

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#115455

serves/makes:

ready in:
30-60 minutes

ingredients

1 pound ground beef
2 teaspoons freshly minced garlic
1 can (8 ounce size) Italian seasoned tomato sauce
2 cans (14.5 ounce size) Italian-style diced tomatoes
1 can (6 ounce size) tomato paste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 package (9 ounce size) fresh ravioli
shredded parmesan cheese for garnish

Garlic Bread
4 bakery rolls, sliced lengthwise
1/2 cup butter
1 teaspoon freshly minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt

directions

Preheat the oven to 400 degrees F.

Brown the ground beef in a large skillet over medium-high heat. Cook, stirring frequently, until cooked. Drain off any excess grease.

Add the garlic and cook for 2 more minutes. Add the tomato sauce, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a boil then reduce the heat to a low simmer. Cook for 20 minutes, stirring occasionally.

Meanwhile, bring a large pan of salted water to boil over high heat. Add the ravioli. When the water comes back to a boil, cook for 6-7 minutes or until the pasta is al dente. Drain well then add the pasta to the sauce.

In a small saucepan over low heat, combine the butter, garlic, thyme, oregano, and salt for the garlic bread. Stir frequently until the butter is melted. Brush the butter mixture on the cut sides of the rolls. Place the garlic bread on a baking sheet and place in the oven. Bake at 400 degrees F for 12 minutes or until toasted.

Place the pasta in a serving bowl. Top with Parmesan cheese if desired. Serve the garlic bread on the side.