Ingredients:

  • 1 lb Italian Sausage, casings removed
  • 0.5 lb Lean Ground Beef (90/10)
  • 2 cloves Garlic, minced
  • 24 oz Marinara Sauce
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Dried Oregano
  • 30 oz Frozen Cheese Ravioli
  • 2 cups Low-moisture Mozzarella cheese, shredded
  • 0.5 cup Parmigiano-Reggiano, freshly grated
  • 0.25 cup Fresh Basil, chiffonade

Instructions:

  1. In a large skillet over medium-high heat, brown the Italian sausage and ground beef. Break into small crumbles until no longer pink. Drain all but 1 tablespoon of the rendered fat.
  2. Add minced garlic to the skillet and sauté for 30 seconds. Deglaze the pan with balsamic vinegar, scraping up browned bits. Stir in marinara sauce and oregano, then simmer for 5 minutes.
  3. Preheat oven to 375°F (190°C). Spread 1 cup of the meat sauce across the bottom of a 9x13 inch baking dish.
  4. Arrange half of the frozen ravioli in a single even layer over the sauce. If using optional ricotta, place dollops over the pasta.
  5. Top with half of the remaining meat sauce and 1 cup of mozzarella cheese.
  6. Repeat the layers with the remaining ravioli, remaining sauce, remaining mozzarella, and the Parmigiano-Reggiano.
  7. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbling and mahogany-colored.
  8. Let rest for 5-10 minutes. Garnish with fresh basil before serving.