Chef Boyardee Tomato Sauce (Copy Cat)

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1 - 12 oz. can(s) tomato soup, undiluted
1/2 c water
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sugar
1 tsp parsley, dried
1/4 c cheddar cheese, shredded
salt & pepper, to taste

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 19,054)
Member Since Apr 2011
Kimmi's notes for this recipe:
As a kid...I never liked any of the Chef Boyardee items. Now as an adult...I love them!!!!! But they are HIGH in sodium & wanted to make my own & many thanks to Chris Toy-Corwin (chrisb64) for providing me this recipe! Can't wait to try it!
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Place all of the sauce ingredients in a medium saucepan except the cheese & bring to a boil.
Remove the sauce from the heat & add the cheddar cheese & salt & pepper to taste.
Serve over Buitoni refrigerated (agnolotti, ravioli (beef or cheese), tortellini, or any of their pastas, regular or whole wheat), homemade ravioli or any of your favorite pasta.

NOTE: This probably would be great to make in big batches & can it!

1 lb ground beef
2 Tbsp finely grated parmesan cheese
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 tsp salt & pepper
1 (50 count) package wonton wrappers

1. Place all of the ravioli ingredients into a small sauce pan, except the wonton wrappers & turn the heat to low.

2. Cook the meat for about 10 minutes, or until browned; you much stir this constantly & sometimes vigorously to keep the mixture smooth, no lumps!

3. Wet the edges of a wonton wrapper & place 1 - 1 1/2 Tbsps of the meat mixture in the center; top with another wonton skin & press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.

4. Meanwhile, bring a large pot of salted water to a boil.

5. Add the ravioli to the boiling water & boil them, stirring occasionally for 5 - 8 minutes.

6. Toss the ravioli & sauce together in a large bowl & serve.

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user Kimmi Knippel (Sweet_Memories) KimmiK - Oct 10, 2011
Kimmi Knippel (Sweet_Memories) [KimmiK] has shared this recipe with discussion groups:
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user Cheryl Chavez cheryllynnchavez - Oct 10, 2011
Seriously. . .why would you want to copy Chef Boy R Dee? Just kidding. I am passing this on to my sister in law. My brother LOVES the mini raviloi. I always give him grief because he had rather have that than a good steak!!
user Bill Plowman Tugz16 - Apr 6, 2013
I changed it up a bit. I added 1/2 cup tomato sauce to the Sauce ingredient's I found it added a closer flavour to the Chef. also I cut back on the Garlic and Onion Powders 1 teaspoon each not a tablespoon. Otherwise the garlic flavor is to much and is not like the Original Chef flavor. The found with my added changes it is tweaked a little closer to the Chef. flavor. This meal was a hit at our house with following your recipe but I had too make some alterations as I stated above for my cook book. This sauce goes good with long spaghetti as well. Thanks
user Bill Plowman Tugz16 - Apr 6, 2013
I failed to say in my last comment that the Garlic powder and Onion power was cut back in the "Ravioli Ingredients". 1 teaspoon for each is plenty.

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