Beef Ragu with Ravioli

Beef Ragu with Ravioli

1 pound ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1 cup beef broth
1/2 cup red wine or additional beef broth
1 can (6 ounces) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 ounces) refrigerated cheese ravioli
Grated Parmesan cheese, optional

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomatoes, broth, wine or additional broth, tomato paste, rosemary, sugar, garlic and salt.

Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cook ravioli according to package directions; drain. Top with meat sauce. Sprinkle with Parmesan cheese if desired. Makes 4 servings.