Crock-Pot Beef Ragu With Penne And Ricotta Recipe

Name: Crock-Pot Beef Ragu With Penne And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

1341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds beef round center cut, bottom roast, 1-2 tablespoons olive oil, 24 ounces can of diced tomatoes, 1 cup red wine, and more.

Yes, Crock-Pot Beef Ragu With Penne And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock-Pot Beef Ragu With Penne And Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions