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Cheat's beef and mushroom ragu
Cheat's beef and mushroom ragu
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Parmesan cheese transforms into a rich sauce when simmered with tomato ragu.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 375g punnet mushrooms, sliced
  • 4 garlic cloves, crushed
  • 505g can Angus beef and red wine soup (see Notes)
  • 400g can cherry tomatoes in tomato juice
  • 125.00 ml parmesan, finely grated
  • 500g fresh fettuccine
  • 125.00 ml fresh basil leaves, shredded
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add mushrooms and cook until tender, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add soup, tomatoes, and 2 tablespoons of parmesan. Let it come to a boil, then reduce heat to low and simmer until slightly thickened, around 8 to 10 minutes.
  • Cook the pasta according to the instructions on the packet, then drain.
  • Take the ragu off the heat and mix in 1/3 cup of shredded basil. Add the pasta, then season with salt and pepper. Mix everything together well. Serve with a sprinkle of remaining parmesan and more shredded basil on top.

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