Pasta

BEST EVER HOMEMADE SPAGHETTI SAUCE

• 1 ½ pounds ground beef or pork sausage
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 3 (15 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 2 teaspoons brown sugar
• 1 ½ teaspoons dried oregano
• 1 teaspoon salt
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 cups water (or beef broth)

1. In a dutch oven cook meat, onion, green pepper, and garlic till meat is browned and vegetables are tender. Drain off fat.
2. Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf.
3. Stir in the water or beef broth. Bring to a boil; reduce heat. Simmer, uncovered, for 1 ½ to 2 hours or till sauce is of desired consistency, stirring occasionally. Remove bay leaf. Serve over hot cooked spaghetti.

*Sometimes I sub beef broth for part of the water. If I don't have any beef broth on hand, I just stick with the water though and it tastes great!

Baked Ravioli 

Description

This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Preparation

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.