Sunday, October 23, 2016

Ravioli Meatball Spaghetti Meat Sauce, with garlic bread, and lemon pepper wings.

2 bags frozen beef ravioli (do not defrost)
1 bag frozen Italian meatballs
1 Medium Onion, finely chopped
2/(28oz) Cans of Tomato crushed Italian herb flavor
2 small can of tomato paste Italian herb flavor
1 (8oz. tomato sauce)
1 lb of Italian sausage
1 lb of ground beef
2 tbsp. knorr tomate
2 tbsp. Italian spice mix
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. black pepper powder
2 tbsp. dry oregano
1/2 cup of cheddar cheese 3 tbsp. parmesan cheese fresh or powder
3 fresh basil leaf chopped finely
I do not add salt because the knorr tomate has salt in it so once you taste the sauce you can add more knorr or salt it's up to you.
For meat sauce
In a pot over medium high heat, add the ground beef and Italian sausage cook until its pretty much all cooked through remove from the pan with slotted spoon drain all the fat, now add the meat back to the pan and add the basil, and onion cook until the onion is translucent, once this is done add all the dry spices mix well then add the wet ingredients and 1/2 cup of water mix well then bring to a boil and reduce the heat to medium low, cover it and let it simmer for 30 minutes stir from the bottom up every 5 minutes. 15 minutes into the simmering add meatballs mix and let it simmer for the last 15 minutes. The last 5 minutes of cooking add 1/2 cup of cheddar cheese and 3 tbsp. parmesan cheese fresh or powder whatever you like, it really makes a difference in flavor.
For raviolis
In a large pot add water and some salt bring to a boil, once it starts to boil add the frozen raviolis and let it boil, raviolis will rise to the top when it's done cooking.
Serve immediately top with sauce above and sprinkle some parmesan cheese on top, serve with garlic bread, and lemon pepper wings.


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