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.