Ingredients: |
Ingredients: Olive oil
6 garlic cloves, chopped
3 medium onions, chopped
2 lbs. beef stew, sliced in strips
1 lb. ground chuck
1 tsp red pepper
1 handful sweet basil (or more, to taste)
1 tsp rosemary
1 handful of oregano
salt
2 large cans of Contadina tomato puree
2 small (or 1 large) can of Contadina tomato paste
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Directions: |
Directions:Saute garlic and onions in olive oil, until soft. Add beef stew and brown, then add ground chuck and brown. Add red pepper through salt and simmer together for a while, then add tomato puree and paste. Add water and cook for 3 hours. Adjust seasonings to taste |
Personal
Notes: |
Personal
Notes: It was Lent and Easter was at my house. Mom and I decided to have Ravioli. We were to make them on Wednesday. Wellllllllllllllll...Wednesday came and went, as did Thursday and Friday, so here we were on Saturday morning, still no ravioli. Frank said, "We'll have to make them without your Mother," which I answered, "But I've never made them alone." He said, "It's a good time to start!"
So, all six of us washed our hands good, put a towel around us and proceeded to our station and started. Frank Sr. was in charge, as usual. Frank Jr.'s job was too line them up on the tablecloth like soldiers, Antionette, Johnny, Tommy had their forks ready to score them after I made them. And so it was....
My mother called later in the morning to tell me she would be at our house in the early evening. I informed her that the ravioli were made. She told me I didn't know how to make them. I said, "I know, but they are done."
Easter Sunday with 35 people at the dinner, with a blessing I served them. My brother-in-law Fred turned to my mother and said, "You make the best ravioli, but these are the best I've ever tasted!" Frank said, "Ma didn't make them, we made them!" This made my day. We are now official Ravioli Makers!
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This recipe for Ravioli and Spaghetti Sauce, by 