Crock-Pot Beef Ragu with Penne and Ricotta


2 lb. beef round center cut, bottom roast
1-2 tablespoons olive oil
1 24-oz can diced tomatoes
1 cup red wine
2 carrots thinly sliced
1 onion diced
4 large tablespoons tomato paste
1 Cup Beef or Chicken Stock
2 bay leaves
4 cloves garlic, minced
3 teaspoons salt and pepper
8 ounces uncooked pasta, such as penne
8 ounces mushrooms, cleaned and thinly sliced
3 sprigs of rosemary, finely chopped
4-5 sprigs of fresh thyme, finely chopped
½ cup ricotta cheese (for garnish)
Parmesan cheese (for garnish)
3 tablespoons chopped parsley (for garish)


For step by step directions please visit:


Crock-Pot Beef Ragu with Penne and Ricotta. Super easy recipe for classic braised beef ragu over penne pasta, with ricotta. Hearty, tender, & delish!


10 servings


Tuesday, October 11, 2016 - 12:58pm


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