A perfect Sunday night supper that your family will enjoy. I like cooking the ravioli and beans on the stove. It saves time.
| 1 - 1 1/2 lbs. beef stew meat,cut 3/4” cubes | 1 tsp. grd. dried fennel | |
| 2 Tbs. cooking oil | 1 Tbs. sugar | |
| 1 large onion, chopped | 1- 28 oz. jar of your favorite spaghetti sauce | |
| 1 clove garlic, minced | 1 - 10 oz. frozen Italian or regular green beans, thawed |
|
| 1 - 15 oz. can diced tomatoes | 1- 15 oz. pkg. frozen cheese or spinach ravioli, cooked as package directs. | |
| 1 Tbs. dried Basil |
Brown meat cubes in oil. Remove from pan to slow-cooker. Saute onion and garlic until tender. Add everything except the green beans and ravioli. Cook on Hi 4-6 hrs, adding beans the beginning of the last hour or when you find the beef is almost tender. Add the cooked ravioli and gently stir. Let them heat through a little and absorb the sauce.
NOTE: You can also cook the beans ahead and add them at the last minute. Serves 4 - 6 heartily. Add a warmed garlic bread. Yes!!!