Chef Boyardee Tomato Sauce (Copy Cat)

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Prep Time:
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Ingredients

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. 6,328)
KimmiK
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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Directions

1
Place all of the sauce ingredients in a medium saucepan except the cheese & bring to a boil.
2
Remove the sauce from the heat & add the cheddar cheese & salt & pepper to taste.
3
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!
4
HOMEMADE RAVIOLI (OPTIONAL):

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.
Comments

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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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