"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

RAVIOLI WITH RAGU Recipe

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This recipe for RAVIOLI WITH RAGU, by , is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy G
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 BAY LEAF
2 CLOVES
1 MED ONION CHOPPED
BUNCH OF FRESH FLAT LEAF PARSLEY
1 SPRING ROSEMARY
2 CLOVES OF GARLIC
1/4 LB GROUND BEEF OR VEAL
1/2 CUP DRY RED WINE
1/2 KNORR BOULLION CUBE
2 TABLESPOONS OF OIL FOR SAUTEEING
1 28 OZ CAN OF CRUSHED TOMATOES
1 LB RAVIOLI COOKED (FRESH PASTA WOULD BE BETTER THAN THE DRY RAVIOLI)

Directions:
Directions:
-CHOP ONION, PARSLEY, GARLIC AND ROSEMARY TOGETHER;
-SAUTEE IN OLIVE OIL UNTIL LIGHTLY BROWNED
-ADD BEEF AND BROWN
-ADD RED WINE AND LET IT EVAPORATE TO FLAVOR THE MEAT
-ADD THE CLOVES AND BAY LEAF, TOMATOES AND THE BOULLION CUBE
-COOK SAUCE FOR ABOUT 30 UNTIL SOMEWHAT DRY
-POUR OVER COOKED RAVIOLI

Number Of Servings:
Number Of Servings:
4 -6
Preparation Time:
Preparation Time:
1 HOUR
Personal Notes:
Personal Notes:
THIS DISH WAS COOKED BY ZIA RINA FOR FRANCA ANGELA AND I WHEN WENT TO GENOVA IN 1994. ALTHOUGH ZIA RINA'S WAS PROBABLY FAR BETTER, IS NONETHELESS DELICIOUS AND BRINGS BACK FOND MEMORIES OF OUR TRIP

 

 

 

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