Crock Pot Beef Ragu with Penne and Ricotta

Crock-Pot Beef Ragu with Penne and Ricotta

Crock-Pot Beef Ragu with Penne and Ricotta

6 hours 20 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   15 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 lb. beef round center cut, bottom roast
  • 1 tablespoons olive oil
  • 1 24-oz can diced tomatoes
  • 1 cup red wine
  • 2 carrots thinly sliced
  • 1 onion diced
  • 4 tablespoons tomato paste
  • 1 cup beef stock
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 3 teaspoons salt and pepper
  • 8 ounces uncooked penne
  • 8 ounces mushrooms, cleaned and thinly sliced
  • 3 sprigs of fresh rosemary, finely chopped
  • 4-5 sprigs of fresh thyme, finely chopped
  • ½ cup ricotta cheese
  • Parmesan cheese
  • 3 tablespoons chopped parsley
Instructions

Thinly slice the carrots and mushrooms, dice the onion, mince the garlic, and chop the fresh herbs.Season the meat with 1 teaspoon salt & 2 teaspoons pepper, then braise on all sides.

Add all ingredients to a crock-pot except for the penne, ricotta, Parmesan, mushrooms, and fresh parsley. Cook on high for 5 to 5 1/2 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.

Serve with dollops of ricotta cheese and chopped parsley. Enjoy!

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