Mushroom Ravioli over Chorizo Bolognese

Cooking fresh ravioli takes minutes. Make this sauce over the weekend and its ready to go when you get home from work one night. Freeze some for yet a second round of fast weeknight comfort food.

About 1-2 dozen fresh mushroom-filled ravioli, serving 4
fresh herbs, if you have them
1 lb fresh, ground chorizo
2 cloves garlic, minced
1 tsp herbes de Provence, or Italian herbs
2 Tbsp anchovy paste (from a tube), optional
1 6-oz can tomato paste
1 28-oz can crushed tomatoes

grated Parmesan or Romano cheese

Get the Bolognese going by tossing the chorizo into a large wide skillet. Brown the chorizo for about 8-10 minutes and then add the garlic and herbs. Cook another 2-3 minutes.

Now add the anchovy paste and the tomato paste. Cook another 5 minutes. Be sure there is enough oil so that the mixture does not burn. Cook another 5 minutes or so until the mixture matures and the color develops. The flavor will follow.

Add the crushed tomatoes and stir. Simmer for as long as you can possibly stand… Probably another 30-60 minutes would be recommended.

When you are about a half an hour away from serving, heat 2 quarts water to a boil in a medium pot for the ravioli. Salt generously.

Add the fresh ravioli to the boiling water and cook just until al dente.

Serve ravioli over Bolognese sauce. Garnish with fresh herbs and grated cheese.

Serves 4.

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