Crock-Pot Beef Ragu with Penne and Ricotta
INGREDIENTS
  • Cooking Time: 360
  • Servings: 10
  • Preparation Time: 20
  • 2 lb. beef round center cut, bottom roast
  • 1-2 tablespoons olive oil
  • 1 24-oz can diced tomatoes
  • 1 cup red wine
  • 2 carrots thinly sliced
  • 1 onion diced
  • 4 large tablespoons tomato paste
  • 1 Cup Beef or Chicken Stock
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 3 teaspoons salt and pepper
  • 8 ounces uncooked pasta, such as penne
  • 8 ounces mushrooms, cleaned and thinly sliced
  • 3 sprigs of rosemary, finely chopped
  • 4-5 sprigs of fresh thyme, finely chopped
  • ½ cup ricotta cheese (for garnish)
  • Parmesan cheese (for garnish)
  • 3 tablespoons chopped parsley (for garish)
DIRECTIONS
  1. For step by step directions please visit: http://tasteandsee.com/beef-ragu-with-ricotta/
RECIPE BACKSTORY
Crock-Pot Beef Ragu with Penne and Ricotta. Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish!