Crock-Pot Beef Ragu with Penne and Ricotta

Name: Crock-Pot Beef Ragu with Penne and Ricotta
Prep time: 20 min
Cook time: 345 min
Total time: 365 min
Yield: 6
Cuisine: Italian
Ingredients: 2 lb Beef Round Roast (2 lb. beef round center cut, bottom roast); 1 tbsp Olive Oil (1 tablespoons olive oil); 24 oz Chopped Tomatoes (1 24-oz can diced tomatoes); 1 cup Red Wine (1 cup red wine); 2 pieces Carrot (2 carrots thinly sliced); 1 piece Yellow Onion (1 onion diced); 4 tbsp Tomato Paste (4 tablespoons tomato paste); 1 cup Beef Stock (1 cup beef stock); 2 pieces Bay Leaves (2 bay leaves); 4 cloves Garlic (4 cloves garlic, minced); 3 tsp Salt and Pepper (3 teaspoons salt and pepper); 8 oz Penne (8 ounces uncooked penne); 8 oz Mushroom (8 ounces mushrooms, cleaned and thinly sliced); 3 sprig Fresh rosemary (3 sprigs of fresh rosemary, finely chopped); 4 sprig Fresh thyme (4-5 sprigs of fresh thyme, finely chopped); ½ cup Ricotta Cheese (½ cup ricotta cheese); 0 pieces Parmesan Cheese (Parmesan cheese); 3 tbsp Parsley (3 tablespoons chopped parsley)

365 minItalian

Servings6

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Ingredients

For 6 servings

Beef Round Roast2 lb · 2 lb. beef round center cut, bottom roast
Olive Oil1 tbsp · 1 tablespoons olive oil
Chopped Tomatoes24 oz · 1 24-oz can diced tomatoes
Red Wine1 cup · 1 cup red wine
Carrot2 pieces · 2 carrots thinly sliced
Yellow Onion1 piece · 1 onion diced
Tomato Paste4 tbsp · 4 tablespoons tomato paste
Beef Stock1 cup · 1 cup beef stock
Bay Leaves2 pieces · 2 bay leaves
Garlic4 cloves · 4 cloves garlic, minced
Salt and Pepper3 tsp · 3 teaspoons salt and pepper
Penne8 oz · 8 ounces uncooked penne
Mushroom8 oz · 8 ounces mushrooms, cleaned and thinly sliced
Fresh rosemary3 sprig · 3 sprigs of fresh rosemary, finely chopped
Fresh thyme4 sprig · 4-5 sprigs of fresh thyme, finely chopped
Ricotta Cheese½ cup · ½ cup ricotta cheese
Parmesan Cheese0 pieces · Parmesan cheese
Parsley3 tbsp · 3 tablespoons chopped parsley

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Steps

1Thinly slice the carrots and mushrooms, dice the onion, mince the garlic, and chop the fresh herbs.Season the meat with 1 teaspoon salt & 2 teaspoons pepper, then braise on all sides.
2Add all ingredients to a crock-pot except for the penne, ricotta, Parmesan, mushrooms, and fresh parsley. Cook on high for 5 to 5 1/2 hours.
3Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).Cook mushrooms in large sauce pan with 1 tablespoon of olive oil for 3 minutes a side.Then add all the juice from the crock pot into the saucepan, remove the bay leaves and bring to a simmer. Now add uncooked pasta and cook for 10-12 minutes or until pasta is done to likeness (stir occasionally to ensure the pasta cooks evenly).
4Add pulled meat to the sauce, and cook until heated through, about 2 minutes.
5Sprinkle with Parmesan cheese.
6Serve with dollops of ricotta cheese and chopped parsley. Enjoy!