Cheats Mushroom and Red Wine Ragu and Beef Lasagne








Preparation Time



minutes Oven

Cooking Time

  • 2 tbsp (40 mL) olive oil
  • 1 red onion, thinly sliced
  • 2 celery stalks, finely chopped
  • 500 g mushrooms, sliced
  • ½ cup (125 mL) red wine
  • 1 x 40 g sachet McCormick Slow Cookers Beef & Red Wine Casserole Recipe Base
  • 1 x 400 g can diced tomato
  • 1 cup (250 mL) water
  • 1 x 600 g pkt beef fresh ravioli
  • 2 cups (220 g) shredded mozzarella cheese
  • ⅓ bunch basil, leaves picked and torn (plus extra to serve) 
  1. Preheat oven to 200°C (180°C fan-forced). Grease a 22 x 17cm (5cm deep) baking dish well.
  2. Heat the oil in a large, deep frying-pan over a MED-HIGH heat. Add onion and celery and cook, stirring often, for 4-5 minutes or until softened. Add mushrooms and continue cooking stirring often for a further 5 minutes. Add the wine, recipe base, tomato and water and stir to combine. Reduce heat and simmer gently for 10 minutes.
  3. Cook ravioli in a saucepan of boiling, salted water according to packet instructions. Drain.
  4. Place a quarter of the ravioli in a single layer over base of baking dish. Top with a quarter each of the ragu, cheese and basil. Repeat layering with remaining ravioli, ragu, cheese and basil. Ending with cheese, reserving remaining basil for serving.
  5. Bake, uncovered, for 20- 30 minutes or until golden. Rest for 5 minutes. Season with cracked pepper and serve scattered with extra basil.
Recipe Tip

• If red wine is not available, simply substitute with water.
• For a truly gourmet ragu, use a variety of sliced mushrooms.
• This delicious ragu can be served as a pasta topping sauce.

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