Slow Cooker 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

Method

From foodista.com — read the original

1. 1Thinly slice the carrots and mushrooms.
2. 2Dice the onion.
3. 3Mince the garlic.
4. 4Chop the fresh herbs.
5. 5Season the meat with 1 teaspoon salt & 2 teaspoons pepper.
6. 6Braise on all sides.
7. 7Add all ingredients to a crock-pot except for the penne, ricotta, Parmesan, mushrooms, and fresh parsley.
8. 8Cook on high for 5 to 5½ hours.
9. 9Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).
10. 10Cook mushrooms in large sauce pan with 1 tablespoon of olive oil for 3 minutes a side.
11. 11Add all the juice from the crock pot into the saucepan.
12. 12Remove the bay leaves.
13. 13Bring to a simmer.
14. 14Now add uncooked pasta.
15. 15Cook for 10-12 minutes or until pasta is done to likeness (stir occasionally to ensure the pasta cooks evenly).
16. 16Add pulled meat to the sauce.
17. 17Cook until heated through, about 2 minutes.
18. 18Sprinkle with Parmesan cheese.
19. 19Serve with dollops of ricotta cheese and chopped parsley. Enjoy!