Four Cheese Ravioli With Fire Roasted Tomato Meat Sauce

This is my favorite sauce. Actually, I use it for most of my pasta dishes. The fennel seeds really bring this sauce to life so make sure not to leave them out.


  • 1/2 cup dry red wine
  • 1 large onion, sliced
  • 6 cloves of garlic, chopped
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fennel seed
  • 16 ounce can fire roasted tomatoes
  • 16 ounces of tomato sauce
  • 1 cup button mushrooms, sliced
  • 3/4 pound ground beef, browned


  • In a large pan add a drizzle of oil and ground beef. Season with 1 teaspoon salt. Brown the ground beef and set it aside.
  • In a large pot, saute onions and garlic with 1 teaspoon salt until tender but not soft. About 10 minutes.
  • To onions, add parsley, oregano, basil, garlic, and fennel seed. Mix well.
  • Next add fire roasted tomatoes, tomato sauce, red wine & sugar. Mix well and cook on medium-high heat for 5 minutes. After 5 minutes turn down the heat to low and simmer for 15 more minutes .
  • Next add mushrooms & simmer for 40 minutes, stirring occasionally.
  • Add ground beef and allow sauce to simmer for 5 more minutes.
  • Serve on top of prepared Ravioli sprinkled with grated Parmesan cheese. Enjoy!

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