Serves 10
500 min
Crock-Pot Beef Ragu with Penne and Ricotta
Recipe GLPRb8dffe45e12f51
A rich and comforting Italian-inspired beef ragu simmered slowly in a crock-pot with tomatoes, wine, and fresh herbs, served over tender penne pasta and topped with creamy ricotta cheese and fresh parsley.
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Ingredients
2 pounds beef round roast
1 tablespoon olive oil
1 onion, diced
2 carrots, thinly sliced
8 ounces mushrooms, cleaned and thinly sliced
4 cloves garlic, minced
4 tablespoons tomato paste
24 ounces canned diced tomatoes
1 cup red wine
1 cup beef stock
3 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
2 bay leaves
1.5 teaspoons salt
1.5 teaspoons black pepper
8 ounces penne pasta, uncooked
1/2 cup ricotta cheese
Parmesan cheese for garnish
3 tablespoons fresh parsley, chopped
Directions
Heat olive oil in a large skillet over medium-high heat. Season the beef round roast generously with salt and pepper. Sear the beef on all sides until well browned, about 8-10 minutes total. Transfer the browned beef to your crock-pot.
In the same skillet, add the diced onion and sliced carrots. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, stirring constantly to combine with the vegetables.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Pour the wine mixture into the crock-pot with the beef.
Add the canned diced tomatoes, beef stock, mushrooms, bay leaves, chopped rosemary, and chopped thyme to the crock-pot. Stir to combine all ingredients evenly.
Cover the crock-pot and cook on low for 8 hours, or until the beef is very tender and breaks apart easily with a fork.
Remove the bay leaves from the ragu. Using two forks, shred the cooked beef directly in the crock-pot and stir to distribute throughout the sauce.
While the ragu finishes cooking, cook the penne pasta according to package directions in salted boiling water. Drain and set aside.
To serve, divide the cooked penne pasta among serving bowls. Ladle the beef ragu generously over the pasta.
Top each serving with a dollop of ricotta cheese, a sprinkle of freshly grated Parmesan cheese, and chopped fresh parsley.
