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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Bolognese:
1 lb Italian sausage meat (no casing)
1 lb ground beef
2 tbsp olive oil
4 cloves garlic (crushed)
1 minced onion (yellow onion)
1 roasted red pepper diced
2 large tomatoes (diced small)
1 large can (tomato sauce)
4 tbsp tomato paste
2 tbsp basil (dried)
2 tbsp oregano (dried)
2 tbsp garlic (dried)
1 tbsp red crushed pepper (dried)
Salt & pepper to taste
1/2 cup orange juice
2 cups red wine (opt) may sub stock or water but the wine really is a flavor enhancer.
1 bag frozen cheese ravioli (that have been defrosted in the fridge)
3 cups mozzarella
1 cup parmesan
In a Dutch oven, warm olive oil on medium-high heat. Add sausage and ground beef, saute at medium heat until starts to brown. Once you have a color starting to change, add onion and garlic and roasted red pepper. Finishing sauteeing the meat until cooked. Add tomatoes. Saute and scrape bottom of pan. Stir in tomato sauce and paste. Combine well. Cook through about 5 minutes. Add remaining ingredients. Taste. Salt & pepper if need be. Cover and simmer on low heat 1 hour. If mixture becomes dry. Add enough water to make it a thick but not overly meaty consistency. Taste periodically to adjust seasoning. May add 1 tbsp honey or tbsp sugar if tomatoes are too acidic. May add more salt and pepper as needed.
Once Bolognese is complete, preheat oven to 375.
Into the bottom of a baking dish, pour 2 ladles of sauce. Lay (refrigerated) ravioli atop the sauce in one (or so) layer. (may be a few stuck together, this is fine.) Pour remaining sauce over ravioli. (if too much sauce, save some for next time). Sprinkle top with cheeses. Bake at 375 for 30 minutes or until cheeses are thoroughly melted.
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BAKED RAVIOLI ALLA BOLOGNESE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Bolognese:
1 lb Italian sausage meat (no casing)
1 lb ground beef
2 tbsp olive oil
4 cloves garlic (crushed)
1 minced onion (yellow onion)
1 roasted red pepper diced
2 large tomatoes (diced small)
1 large can (tomato sauce)
4 tbsp tomato paste
2 tbsp basil (dried)
2 tbsp oregano (dried)
2 tbsp garlic (dried)
1 tbsp red crushed pepper (dried)
Salt & pepper to taste
1/2 cup orange juice
2 cups red wine (opt) may sub stock or water but the wine really is a flavor enhancer.
1 bag frozen cheese ravioli (that have been defrosted in the fridge)
3 cups mozzarella
1 cup parmesan
In a Dutch oven, warm olive oil on medium-high heat. Add sausage and ground beef, saute at medium heat until starts to brown. Once you have a color starting to change, add onion and garlic and roasted red pepper. Finishing sauteeing the meat until cooked. Add tomatoes. Saute and scrape bottom of pan. Stir in tomato sauce and paste. Combine well. Cook through about 5 minutes. Add remaining ingredients. Taste. Salt & pepper if need be. Cover and simmer on low heat 1 hour. If mixture becomes dry. Add enough water to make it a thick but not overly meaty consistency. Taste periodically to adjust seasoning. May add 1 tbsp honey or tbsp sugar if tomatoes are too acidic. May add more salt and pepper as needed.
Once Bolognese is complete, preheat oven to 375.
Into the bottom of a baking dish, pour 2 ladles of sauce. Lay (refrigerated) ravioli atop the sauce in one (or so) layer. (may be a few stuck together, this is fine.) Pour remaining sauce over ravioli. (if too much sauce, save some for next time). Sprinkle top with cheeses. Bake at 375 for 30 minutes or until cheeses are thoroughly melted.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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