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 1
Season the meat with 1 teaspoons salt \u0026amp; 2 teaspoons pepper, then braise on all sides.

Step 2
Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.

Step 3
Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).

Step 4
Cook mushrooms in large sauce pan with 1 tablespoon of olive oil for 3 minutes a side.

Step 5
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).

Step 6
Add pulled meat to the sauce, and cook until heated through, about 2 minutes. Sprinkle with Parmesan cheese.

Step 7
Garnish with parsley \u0026amp; serve with dollops of ricotta cheese.