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RAVIOLI WITH RAGU Recipe

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This recipe for RAVIOLI WITH RAGU is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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