Because I’m from Texas, and it’s not a meal unless it has meat in it!
This is my classic, go-to meat sauce to pair with whatever pasta I have in the house (in this case, fresh cheese ravioli from the fridge). It’s great to cook in larger quantities to keep as left-overs or freeze for future use.
Cheese Ravioli with Meat Sauce
In a large skillet, cook the ground beef on medium-high heat for 3-5 minutes, until slightly pink. Add the diced onions and salt and pepper to taste. Cook for an additional 2-3 minutes, until the onions are softened and the ground beef is cooked completely. (If you are using a ground beef that has a higher fat content, drain the fat from the skillet before adding the onions.) Remove from skillet and set aside in a warm bowl.
In a large pot of salted boiling water, add the fresh cheese ravioli and cook for 7 minutes. Once the ravioli is done cooking, drain the water immediately and divide between four plates.
While the ravioli cooks, in the same skillet used to cook the ground beef, add the olive oil and warm on medium heat for 1-2 minutes. Add the shallots and garlic and cook for 30 seconds to 1 minute, until aromatic. Add the tomato sauce and generously salt and pepper to taste. Cook for 5-7 minutes, stirring frequently.
Add the ground beef and onions and half of the basil to the tomato sauce and cook, stirring occasionally, for 1-2 minutes. Divide between four plates and serve on top of the ravioli.
Garnish the plates with the remaining basil and grated parmesan cheese.