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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound(s) ground beef |
2 cup(s) water |
2 can(s) ( one 28 ounces, one 14-1/2 oz) crushed tomatoes |
1 can(s) tomato paste |
1-1/2 cup(s) onion finely chopped |
1/4 cup(s) fresh parsley minced |
2 clove(s) garlic minced |
3/4 teaspoon(s) dried basil |
1/2 teaspoon(s) dried oregano |
1/2 teaspoon(s) onion salt |
1/2 teaspoon(s) sugar |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1/4 teaspoon(s) dried thyme |
1 package(s) (9 0z) refrigerated cheese ravioli |
1/4 cup(s) parmesean cheese grated |
Directions:
1. IN A DUTCH OVEN, COOK BEEF UNTIL NO LONGER PINK, DRAIN. ADD THE WATER, TOMATOES, TOMATO PASTE, ONION AND PARSLEY, GARLIC AND SEASONINGS; BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 30 MINUTES.
2. MEANWHILE, COOK RAVIOLI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. ADD TO SOUP AND HEAT THROUGH. STIR IN THE PARMESEAN CHEESE. GARNISH WITH PARSLEY
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