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Cheat's beef and mushroom ragu

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon 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
  • 1/2 cup parmesan, finely grated
  • 500g fresh fettuccine
  • 1/2 cup fresh basil leaves, shredded


  • 1
    Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook for 3 to 4 minutes or until tender. Add garlic. Cook for 1 minute or until fragrant. Add soup, tomatoes and 2 tablespoons parmesan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until slightly thickened.
  • 2
    Meanwhile, cook pasta following packet directions. Drain.
  • 3
    Remove ragu from heat. Stir in 1/3 cup shredded basil. Add pasta. Season with salt and pepper. Toss to combine. Serve topped with remaining parmesan and shredded basil.

Source: taste.com.au


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