Ravioli with Tomatillo Chorizo Fra Diavolo

I read somewhere that, according to chef Mario Batali, Fra Diavolo sauce - a spicy hot tomato-based sauce with chili peppers, is an American creation and not served in Italy.  Poor Italians.

Returning recently from Mexico City, I am tempted to cook with chilies and tomatillos.  And since peppers, tomatillos and tomatoes originated in the Americas, I offer this decidedly American, spicy sauce for your favorite pasta.
1 lb ground beef
2 links fresh chorizo sausage (about 4 oz)
1 onion peeled and diced
1 jalapeño pepper, diced
2 cloves garlic
2 tsp dried oregano or italian herbs
6 tomatillos (1 lb) peeled, washed and cut into wedges
1 28 oz can whole tomatoes
1/2 cup white wine

1 lb favorite ravioli
palmful fresh cilantro leaves, chopped

In a large pot or Dutch oven, brown the beef in a bit of olive oil.

Cook until the meat is well browned, then remove with a slotted spoon to bowl. Leave 1-2 tbsp fat behind in the pot and repeat with the chorizo, again leaving 2 tablespoons fat in the pot after removing the chorizo.

Tip the onion and jalapeño pepper into the pot and cook for about 10 minutes. Add the garlic and herbs and cook another 2-3 minutes. Now add the tomatillos and cook them down for about 10 minutes.

They will brown up just a little bit and begin to break down. Next, break up the tomatoes in your hands and then add them to the pot along with the wine.

Return the beef and chorizo to the pot. Stir well and salt and pepper to taste. Allow the sauce to simmer for about an hour.

Meanwhile, set two quarts of salted water to boil. Cook the ravioli according to package directions. Drain well and serve with the bolognese sauce. Top with fresh cilantro.

Serves 4.

Cook's Note: This fine sauce is not confined to ravioli - it can be served over any of your favorite pasta.

Another great use of leftover sauce is to mix with leftover veggies (here I had leftover zucchini) in a single serving baking dish.  Add an egg and broil in the oven for about 10 minutes, until the egg is just set.

This makes a great Huevos Rancheros for breakfast.

Considered one of the world's most active volcanoes, Popocatepetl (right) hovers over Mexico City. Though calm during my visit, it spewed lava and ash over the city not more that a year ago.  I watched it daily from our office.  But I was able to enjoy my tomatillos in peace.