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.

• Ready In: 40 mins
• Serves: 4

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

Directions

1. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
2. Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
3. Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
4. Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
5. 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.
6. While cooking the sauce, bring a large pot of lightly salted water to a boil.
7. Add ravioli and cook according to package directions.
8. Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
9. Spoon ravioli into a serving dish and top with sauce.
10. Serve with freshly grated Parmesan cheese and enjoy!