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1
For maximum flavour prepare the meat sauce in advance and refrigerate until needed.
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2
In a heavy Dutch oven on high heat brown the ground beef.
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3
Stir constantly so so meat breaks up and is not in big chunks.
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4
Add onions and garlic and reduce heat to medium low.
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5
Stir in oregano and Italian herbs and the red wine.
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6
Add the tomatoes and break them up until they are crushed but be careful - they pop and the liquid spurts out!
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7
Pour in the Prego sauce, cover with lid and reduce to lowest heat.
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8
Simmer on low 45 minutes.
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9
Stir occasionally to check it doesn't get dried out.
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10
Cool completely and set aside until you're read to assemble the casserole.
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11
Prepare ravioli as per package instructions, don't over cook.
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12
Drain well.
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13
In a sprayed 9 x 9 inch casserole, spread a thin layer of meat sauce, cover with half the ravioli.
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14
Add another layer of meat sauce.
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15
On top of this layer drop half the Alfredo sauce by the spoonful, spread it gently, lastly sprinkle with a half cup of the grated cheese.
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16
Repeat the second layer: ravioli, meat sauce, Alfredo sauce and remaining half cup grated cheese.
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17
Bake at 375 degrees F. for 30 minutes.
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18
Allow to sit for 15 minutes to set up before serving.
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19
Serve with green salad and garlic bread.
