Crock-Pot Beef Ragu with Penne and Ricotta

Ingredients

• •2 lb beef round center cut
• •1 tablespoons olive oil
• •24 oz canned tomatoes
• •1 cup red wine
• •2 carrots
• •1 onion
• •4 tablespoons tomato paste
• •1 cup beef stock
• •2 bay leaves
• •4 cloves garlic
• •3 teaspoons salt and pepper
• •8 ounces penne
• •8 ounces mushrooms
• •3 sprigs rosemary
• •4 sprigs thyme
• •½ cup ricotta cheese
• •parmesan cheese
• •3 tablespoons parsley

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Method

From foodista.com — read the original

1. 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.
2. 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.
3. 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.
4. 4Then add all the juice from the crock pot into the saucepan, remove the bay leaves and bring to a simmer.
5. 5Now add uncooked pasta and cook for 10-12 minutes or until pasta is done to likeness (stir occasionally to ensure the pasta cooks evenly).
6. 6Add pulled meat to the sauce, and cook until heated through, about 2 minutes.
7. 7Sprinkle with Parmesan cheese.
8. 8Serve with dollops of ricotta cheese and chopped parsley. Enjoy!