Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish! —Holly
beef round center cut, bottom roast
can of diced tomatoes
carrots, thinly sliced
tomato paste heaping spoonfuls!
beef or chicken stock
cloves garlic, minced
salt & pepper
uncooked pasta, such as penne
mushrooms, cleaned & thinly sliced
sprigs fresh rosemary, chopped finely
sprigs fresh thyme, chopped finely
ricotta cheese (for garnish)
Parmesan cheese (for garnish)
chopped parsley (for garnish)
In This Recipe
Season the meat with 1 teaspoons salt & 2 teaspoons pepper, then braise on all sides.
Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.
Remove 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.
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).
Add pulled meat to the sauce, and cook until heated through, about 2 minutes. Sprinkle with Parmesan cheese.
Garnish with parsley & serve with dollops of ricotta cheese.