Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3/4 pound extra-lean ground beef
• 2 large garlic cloves, chopped
• 1 28-ounce can Italian plum tomatoes
• 1 16-ounce can tomato puree
• 1 teaspoon dried basil, crumbled
• 1 teaspoon dried oregano, crumbled
• 1/8 teaspoon dried crushed red pepper
• Salt and pepper
• 3/4 pound purchased cheese ravioli
• Freshly grated Parmesan or Romano cheese

Instructions

1. Heat oil in heavy medium saucepan over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add ground beef and garlic and sauté until meat is no longer pink, breaking up with fork, about 5 minutes. Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato puree, herbs and dried crushed red pepper. Simmer 30 minutes, stirring occasionally. Season sauce with salt and pepper.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately.