Ask the butcher to cut the brisket into two strips and, if possible, chop the bones, or do it at home with a good knife. Brown the meat on all sides in a large pot with a splash of neutral oil (such as sunflower, corn, or vegetable oil).

Add the chopped onion, bell pepper, and garlic. Cook until softened.

Add the bouillon cube and tomato paste.

Season with oregano, paprika, garlic flakes, and dried parsley or Italian seasoning, to taste.

Pour in the bottle of tomato sauce.

Fill the empty sauce bottle with water and add it to the pot. Partially cover and simmer over medium-low heat for about 45 minutes.

Bring a pot of water to a boil. Add the ravioli when boiling.

Once the pasta is cooked, drain with a colander or strainer and plate.

Top with the sauce.

Add a few bones to each plate if desired, and sprinkle with grated cheese if you like.