Cheats beef and mushroom ragu

A certain magic happens as the parmesan cheese slowly cooks down with the tomato ragu.

Recipe «Cheats beef and mushroom ragu» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 375g punnet mushrooms, sliced, 4 garlic cloves, crushed, 505g can Angus beef and red wine soup, 400g can cherry tomatoes in tomato juice , 1/2 cup parmesan, finely grated, 500g fresh fettuccine, 1/2 cup fresh basil leaves, shredded .

Ingredients:

• 1 tbsp extra virgin olive oil 
• 375g punnet mushrooms, sliced 
• 4 garlic cloves, crushed 
• 505g can Angus beef and red wine soup 
• 400g can cherry tomatoes in tomato juice 
• 1/2 cup parmesan, finely grated 
• 500g fresh fettuccine 
• 1/2 cup fresh basil leaves, shredded 

Instructions

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.