Crock-Pot Beef Ragu with Penne and Ricotta
By TasteAndSee
Crock-Pot Beef Ragu with Penne and Ricotta. Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish!
Rate this recipe
4/5
(2 Votes)
Ingredients
- 2 lb. beef round center cut, bottom roast
- 1-2 tablespoons olive oil
- 1 24-oz can diced tomatoes
- 1 cup red wine
- 2 carrots thinly sliced
- 1 onion diced
- 4 large tablespoons tomato paste
- 1 Cup Beef or Chicken Stock
- 2 bay leaves
- 4 cloves garlic, minced
- 3 teaspoons salt and pepper
- 8 ounces uncooked pasta, such as penne
- 8 ounces mushrooms, cleaned and thinly sliced
- 3 sprigs of rosemary, finely chopped
- 4-5 sprigs of fresh thyme, finely chopped
- 1/2 cup ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- 3 tablespoons chopped parsley (for garish)
Details
Servings 10
Preparation time 20mins
Cooking time 380mins
Adapted from tasteandsee.com
Preparation
Step 1
For step by step directions please visit: http://tasteandsee.com/beef-ragu-with-ricotta/
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