Crock-pot Beef Ragu With Penne And Ricotta

• Meat

  • 2 lb Beef, center cut round

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 4 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion
  • 3 tbsp Parsley
  • 3 sprigs Rosemary
  • 5 sprigs Thyme, fresh
  • 24 oz Tomatoes, canned

• Canned Goods

  • 1 cup Beef or chicken stock
  • 4 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 3 tsp Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese
  • 1/2 cup Ricotta cheese

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on tasteandsee.com

Description

Directions

• Season the meat with 1 teaspoons salt & 2 teaspoons pepper, then braise on all sides.
• Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.
• Remove 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).
• Add pulled meat to the sauce, and cook until heated through, about 2 minutes. Sprinkle with Parmesan cheese.
• Serve with dollops of ricotta cheese and enjoy!!!

Nutrition