Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish!
2 pounds beef round center cut, bottom roast
1-2 tablespoons olive oil
24 ounces can of diced tomatoes
1 cup red wine
2 carrots, thinly sliced
1 onion, diced
4 tablespoons tomato paste heaping<\/em> spoonfuls!
1 cup beef or chicken stock
2 bay leaves
4 cloves garlic, minced
3 teaspoons salt & pepper
8 ounces uncooked pasta, such as penne
8 ounces mushrooms, cleaned & thinly sliced
3 sprigs fresh rosemary, chopped finely
4-5 sprigs fresh thyme, chopped finely
1/2 cup ricotta cheese (for garnish)
Parmesan cheese (for garnish)
3 tablespoons chopped parsley (for garnish)
Step 1Season the meat with 1 teaspoons salt \u0026amp; 2 teaspoons pepper, then braise on all sides.
Step 2Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.
Step 3Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).
Step 4Cook mushrooms in large sauce pan with 1 tablespoon of olive oil for 3 minutes a side.
Step 5Then 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).
Step 6Add pulled meat to the sauce, and cook until heated through, about 2 minutes. Sprinkle with Parmesan cheese.
Step 7Garnish with parsley \u0026amp; serve with dollops of ricotta cheese.