Ravioli Bolognese

1. In a 12 inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.

2. Add remaining ingredients; heat to boiling.

3. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.

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Nutrient	Quantity
Total fats	69.2436 g
Protein	106.7383 g
Carbohydrates	73.8699 g
Energy	1339.7292 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3285 g
Water	975.3251 g
Aspartic acid	0.5296 g
Calcium, Ca	324.1504 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	6.4 g
Fiber, total dietary	11.2674 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	1.6 g
Niacin	27.496 mg
Fatty acids, total saturated 18:4	0.0091 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.3654 g
Riboflavin	1.0185 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	1.2803 g
Sodium, Na	1017.4059 mg
Fatty acids, total saturated 16:1 undifferentiated	1.574 g
Total lipid (fat)	69.2436 g
Manganese, Mn	0.5452 mg
Fructose	2.064 g
Proline	0.1468 g
Fatty acids, total saturated 16:0	12.5146 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	1.584 g
Choline, total	315.4816 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	19.0054 g
Serine	0.2186 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	8.9875 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.2271 mg
Selenium, Se	72.4818 g
Ash	12.7305 g
Vitamin D	22.9631 IU
Fatty acids, total saturated 18:1 undifferentiated	19.8111 g
Pantothenic acid	4.7231 mg
Phenylalanine	0.1816 g
Copper, Cu	0.546 mg
Betaine	36.4474 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.315 mg
Methionine	0.0453 g
Iron, Fe	11.9267 mg
Carbohydrate, by difference	73.8699 g
Phosphorus, P	993.2748 mg
Folate, total	76.7516 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	0.2466 g
Cholesterol	322.0509 mg
Valine	0.2186 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	1.9531 g
Glycine	0.225 g
Glucose (dextrose)	6.1882 g
Fatty acids, total saturated 14:0	1.5713 g
Zinc, Zn	22.2245 mg
Isoleucine	0.164 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	3.9712 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.2811 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	3.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	74.2001 g
Tryptophan	0.0364 g
Vitamin C, total ascorbic acid	11.84 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Campesterol	2.5515 mg
Tyrosine	0.1219 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	5.6295 g
Fatty acids, total saturated	28.859 g
Histidine	0.0938 g
Fatty acids, total monounsaturated	25.6205 g
Threonine	0.2045 g
Folate, food	74.2001 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin D (D2 + D3)	0.5103 g
Vitamin D2 (ergocalciferol)	0.5103 g
Vitamin E (alpha-tocopherol)	1.6196 mg
Fatty acids, total trans	3.6616 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	132.4372 mg
Lysine	0.2333 g
Potassium, K	2312.4713 mg
Cystine	0.0345 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1 cup	64	14.944	0.16
Mushroom	4.5 ounces	43.3747	8.6622	0.6251
Water	1 cup	0	0	0
beef	1 lb	898.114	0	57.7424
cheese ravioli	9 ounces	334.2405	50.2637	10.7161
sun pasta sauce	1 jar	0	0	0