Cheat's Beef and Mushroom Ragu

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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