Crock-Pot Beef Ragu with Penne and Ricotta

By • October 11, 2016 0 Comments

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Author Notes: Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish!Holly


Serves 10

  • 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 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)
  1. Season the meat with 1 teaspoons salt & 2 teaspoons pepper, then braise on all sides.
  2. Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.
  3. Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).
  4. Cook mushrooms in large sauce pan with 1 tablespoon of olive oil for 3 minutes a side.
  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).
  6. Add pulled meat to the sauce, and cook until heated through, about 2 minutes. Sprinkle with Parmesan cheese.
  7. Garnish with parsley & serve with dollops of ricotta cheese.

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