1 1/2 lb. ground chuck
2 tbsp. salad oil
1 (8 oz.) can tomato sauce
1 tsp. dried oregano leaves
1 1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
2 (14 3/4 or 15 oz.) cans ravioli
Grated Parmesan cheese

Lightly form chuck into 24 (1 inch) balls. In hot oil in large skillet, brown meatballs well all over, about 10 minutes. Drain off fat.

Add tomato sauce and herbs; stir to combine. Cook, stirring, 5 minutes. Add ravioli; cook just until heated through, about 10 minutes. Serve sprinkled with cheese. Makes 4-6 servings.