Cheat's beef and mushroom ragu

Name: Cheat's beef and mushroom ragu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp 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

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $7.40 /serving

Author : Claire Brookman

budget friendly lower gi low fat

Ingredients

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1 tbsp extra virgin olive oil375 grams punnet mushrooms, sliced4 garlic cloves, crushed505 grams can Angus beef and red wine soup (see Notes)400 grams can cherry tomatoes in tomato juice1/2 cup parmesan, finely grated500 grams fresh fettuccine1/2 cup fresh basil leaves, shredded

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Instructions

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Step 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.

Step 2

Meanwhile, cook pasta following packet directions. Drain.

Step 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.