Cheat's Beef and Mushroom Ragu
"From our Sunday newspaper The Sunday Times. Times are estimated. No slow simmering necessary for this ragu – the canned soup takes care of that."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (472.3 g)
- Calories 764.2
- Total Fat - 52.5 g
- Saturated Fat - 20.3 g
- Cholesterol - 209.6 mg
- Sodium - 2391.4 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 4.6 g
- Sugars - 6.1 g
- Protein - 61.3 g
- Calcium - 258.5 mg
- Iron - 4.3 mg
- Vitamin C - 28 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat oil in a large, deep frying pan over medium-high heat and add mushrooms and cook for 3 to 4 minutes or until tender and then add garlic and cook for 1 minute or until fragrant and now add soup, tomatoes and 2 tablespoons parmesan and stir to combine and bring to the boil and then reduce heat to low and simmer for 8 to 10 minutes or until slightly thickened.
Step 2
Meanwhile, cook pasta following packet directions and once cooked drain.
Step 3
Remove ragu from heat and stir in 1/3 cup shredded basil and add pasta and season with salt and pepper and toss to combine. Serve topped with remaining parmesan and shredded basil.
Tips
No special items needed.
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