Beef - Mushroom Ragu over Fresh Cheese Ravioli |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a yummy recipe! I don't really remember where I got it from, but I do know that everyone who has it, enjoys it. Ingredients:
2 tablespoons olive oil |
8 ounces mushrooms, quartered |
1 onion, chopped |
1 clove garlic, minced |
1 lb lean ground beef |
1 (28 ounce) can peeled tomatoes |
1 tablespoon tomato paste |
2 teaspoons italian seasoning |
1 teaspoon sugar |
salt & freshly ground black pepper, to taste |
1 lb fresh cheese ravioli |
grated parmesan cheese |
Directions:
1. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
2. Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
3. Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
4. Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
5. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
6. While cooking the sauce, bring a large pot of lightly salted water to a boil.
7. Add ravioli and cook according to package directions.
8. Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
9. Spoon ravioli into a serving dish and top with sauce.
10. Serve with freshly grated Parmesan cheese and enjoy!
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