Beef - Mushroom Ragu Over Fresh Cheese Ravioli - cooking recipe

Ingredients

2 tablespoons olive oil
8 ounces mushrooms, quartered
1 onion, chopped
1 clove garlic, minced
1 lb lean ground beef
1 (28 ounce) can peeled tomatoes
1 tablespoon tomato paste
2 teaspoons italian seasoning
1 teaspoon sugar
salt & freshly ground black pepper, to taste
1 lb fresh cheese ravioli
grated parmesan cheese

Preparation

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
Add mushroom, onions and garlic and saute 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!