Author Notes
Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish! —Holly
Ingredients
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2 pounds
beef round center cut, bottom roast
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1-2 tablespoons
olive oil
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24 ounces
can of diced tomatoes
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1 cup
red wine
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2
carrots, thinly sliced
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1
onion, diced
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4 tablespoons
tomato paste heaping spoonfuls!
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1 cup
beef or chicken stock
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2
bay leaves
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4
cloves garlic, minced
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3 teaspoons
salt & pepper
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8 ounces
uncooked pasta, such as penne
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8 ounces
mushrooms, cleaned & thinly sliced
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3
sprigs fresh rosemary, chopped finely
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4-5
sprigs fresh thyme, chopped finely
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1/2 cup
ricotta cheese (for garnish)
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Parmesan cheese (for garnish)
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3 tablespoons
chopped parsley (for garnish)
Directions
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Season the meat with 1 teaspoons salt & 2 teaspoons pepper, then braise on all sides.
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Add all ingredients into crock-pot except for the pasta, ricotta, Parmesan and mushrooms. Cook on high for 5-51/2 hours.
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Remove meat from the crock-pot, let it cool slightly and pull and set aside (remove any fat and discard).
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Cook mushrooms in large sauce pan with 1 tablespoon of olive oil for 3 minutes a side.
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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).
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Add pulled meat to the sauce, and cook until heated through, about 2 minutes. Sprinkle with Parmesan cheese.
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Garnish with parsley & serve with dollops of ricotta cheese.
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