Gravette Potato Tortelloni Recipe

Directions

Heat olive oil in skillet over medium heat. Brown the ground beef over medium heat. Stir in the potatoes, onion, ...Cook approximately 5 minutes, stirring frequently. Transfer meat mixture to a 9x13x7-inch bowl.

Dredge the beef mixture in flour. Place in a medium saucepan to cover. Cook, stirring occasionally, over medium heat until thickened. Stir in the mushrooms, salt, oregano, basil, sage, marjoram, red pepper flakes, parsley, rosemary and sage.

Place tomato mixture in another saucepan, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 5 minutes, or until meat is well coated. Remove from heat and stir in cheese.

Layer meat mixture with potato mixture, and tomato mixture. Top with the cooked potato mixture, tomato mixture with potatoes, tomatoes and meat mixture.

Cover tightly with aluminum foil and refrigerate 12 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Remove foil from foil. Place 2 tomato slices on each edge of foil; secure with a wooden toothpick. Place 2 to 3 tablespoons of beef mixture in center of foil. Fold up edges and seal corners, creating a 1/2 inch border. Put 1/2 inch outside border edge of foil on top of meat mixture. Fold over and seal edges. Place a folded edge of foil around the edge of the dish.

Place over a large baking dish. Lay tomato mixture over tomato mixture. Sprinkle with onions. Transfer tomato mixture to foil and tie with a string or kitchen twine; secure with a toothpick. Place on baking sheet.

Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes or until cheese is bubbly. Serve hot.