Beef Ravioli Bowl (Print Version)
# Ingredients:
01 -
A pound of ground beef.
02 -
Two cups of water.
03 -
One 28-ounce can of crushed tomatoes.
04 -
A can of crushed tomatoes, 14.5 ounces.
05 -
Six-ounce can of tomato paste.
06 -
One and a half cups of diced onions.
07 -
Quarter cup freshly minced parsley.
08 -
A couple minced garlic cloves.
09 -
Three-fourths of a teaspoon dried basil.
10 -
Half a teaspoon of white sugar.
11 -
Half a teaspoon of oregano (dried).
12 -
Half a teaspoon of onion salt.
13 -
Half a teaspoon of regular salt.
14 -
Quarter teaspoon ground black pepper.
15 -
Quarter of a teaspoon of thyme (dried).
16 -
Nine-ounce package of fresh cheese-filled ravioli.
17 -
Quarter cup of Parmesan, grated.
18 -
Fresh parsley or oregano, optional for topping.
# Instructions:
01 -
Break up the ground beef in a large pot on medium heat, stirring for 5–7 minutes until it’s browned through; pour off the fat.
02 -
Toss in water, all the tomato varieties, tomato paste, onions, parsley, garlic, dried basil, sugar, oregano, onion salt, regular salt, black pepper, and dry thyme. Let it come to a boil.
03 -
Turn the heat down, cover, and leave it on a gentle simmer for half an hour.
04 -
Follow the instructions on your package to cook the ravioli and drain them well.
05 -
Stir the ravioli into the soup until warmed. Mix in Parmesan right before serving. Feel free to add a sprinkle of parsley or oregano for a fresh touch.
# Notes:
01 -
Hearty beef pairs with soft cheese ravioli, all soaked in a flavorful tomato broth.
02 -
Makes about 2.5 quarts in total.