Ingredients
- 10–12 medium Roma tomatoes
cored and roughly chopped
- 2 heaping cups Cherry tomatoes
halved; about 2–3 large handfuls
- 3/4–1 pound Ground beef
- 1 small Yellow onion
finely diced
- 1 tablespoon Olive oil
use only as needed if the beef is lean
- 1 1/2–2 teaspoons Jarred minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Dried oregano
optional for a slightly stronger herb flavor
- 1 teaspoon Kosher salt
divided, plus more to taste
- 1/4 teaspoon Black pepper
plus more to taste
- 2 tablespoons Butter
divided
- 1/4 cup Heavy cream
add up to 1/2 cup for an even milder, pinker sauce
- A small handful Fresh basil
optional, torn or sliced
- 1 or more, to taste Hot garden pepper
optional; finely chopped, seeds removed for less heat
- Enough for 4 servings Ravioli
cook according to package directions
- For serving Parmesan cheese
optional
Instructions
Prepare the tomatoes. Core and roughly chop the Roma tomatoes. Halve the cherry tomatoes. There is no need to peel them if the sauce will be blended.
Brown the beef. Heat a Dutch oven or heavy saucepan over medium-high heat. Add the ground beef with about 1/4 teaspoon salt and a little black pepper. Brown it thoroughly, breaking it into small pieces. Transfer the beef to a bowl. Leave about 1–2 tablespoons of fat in the pot; drain excess fat. If the beef is very lean, add a little olive oil.
Build the flavor base. Reduce the heat to medium. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and lightly golden. Add the minced garlic, Italian seasoning, and optional oregano. Cook for about 30 seconds, just until fragrant; do not brown the garlic.
Cook the tomatoes. Add all of the Roma and cherry tomatoes, the remaining salt, and black pepper. Stir well and bring to a gentle simmer. Cook uncovered for 35–45 minutes, stirring occasionally, until the tomatoes have collapsed and the sauce has reduced. Break up larger pieces with a spoon as they soften.
Blend the tomato base. Remove the pot from the heat briefly and use an immersion blender to blend the tomato mixture until mostly smooth. Leave a little texture if preferred. Be careful with the hot sauce. If using a countertop blender, blend in small batches and vent the lid.
Return the beef. Put the browned beef and any accumulated juices back into the tomato sauce. Simmer gently, uncovered, for another 15–20 minutes so the meat and tomato flavors combine. Stir occasionally. If the sauce becomes thicker than desired, add a small splash of water.
Make the mild creamy finish. Reduce the heat to low. Stir in 1 tablespoon butter and 1/4 cup heavy cream. Taste. Add the remaining tablespoon of butter for more richness, or add additional cream a tablespoon at a time, up to 1/2 cup total, until the sauce tastes mellow and lightly creamy rather than strongly tomato-forward. Stir in fresh basil if using. Do not boil hard after adding the cream.
Make a separate spicy portion. Keep the main pot mild. In a small skillet, melt a small dab of butter or add a teaspoon of oil. Cook the finely chopped hot pepper over medium-low heat for 3–5 minutes, until softened and fragrant. Remove the seeds first for moderate heat; retain some or all seeds for more heat. Add 1–2 cups of the finished sauce to the skillet and simmer gently for 5–10 minutes. Cooking the pepper removes the raw edge and distributes the heat evenly.
Rest and reheat. Cover the main sauce and let it rest off heat for 20–45 minutes. Reheat gently over low heat before serving, stirring occasionally. Keep the total room-temperature holding time under 2 hours; refrigerate the sauce if it must be held longer.
Serve. Cook the ravioli according to its directions. Drain gently, reserving a little pasta water. Toss or spoon the mild sauce over the family portions and use the spicy sauce for anyone who wants it. Loosen either sauce with a spoonful of pasta water if needed. Finish with Parmesan if desired.
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