Ingredients for Beef Mushroom Ragu Over Fresh Cheese Ravioli
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1 pound fresh cheese ravioli
- Freshly grated Parmesan cheese, for garnish
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How to Make Beef Mushroom Ragu Over Fresh Cheese Ravioli
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 8 ounces sliced mushrooms, 1/2 medium onion (chopped), and 2 cloves garlic (minced) and sauté for 6 minutes, or until onions are softened.
- Remove the mushroom mixture from the skillet and set aside.
- Add 1 pound lean ground beef to the skillet and cook for 6-8 minutes, breaking it up with a spoon, until no longer pink.
- Stir in the reserved mushroom mixture, 1 (28-ounce) can crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, 1 teaspoon sugar, salt, and pepper to taste.
- Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, or until the sauce has thickened and the flavors have melded.
- While the sauce simmers, bring a large pot of salted water to a boil.
- Add 1 pound fresh cheese ravioli and cook according to package directions (usually 3-5 minutes).
- Drain the ravioli and return them to the pot. Toss with 1 tablespoon olive oil to prevent sticking.
- Spoon the ravioli into serving bowls and top generously with the beef mushroom ragu.
- Garnish with freshly grated Parmesan cheese and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
28g
Carbs
4g
