BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI
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.
Provided by - Carla -
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
- Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
- Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
- Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
- 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.
- While cooking the sauce, bring a large pot of lightly salted water to a boil.
- Add ravioli and cook according to package directions.
- Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
- Spoon ravioli into a serving dish and top with sauce.
- Serve with freshly grated Parmesan cheese and enjoy!
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