Crock-Pot Beef Ragu with Penne and Ricotta

Crock-Pot Beef Ragu with Penne and Ricotta –  a hearty and effortless comfort meal!  So many delicious flavors are layered into this almost-one-pot dish… tomatoes, red wine, carrots, onion, tomato paste, garlic, fresh rosemary and thyme.  This dish is sure become a new family favorite!

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Crock-Pot Beef Ragu With Penne And Ricotta, oh how I love you!  Let me count the ways…

1. You cook yourself – thank you!
2. You’re effortless – again gratzi! 🙂
3. You’re meaty and hearty and tomato-saucy – yum!
4. There’s so much of you – I can eat for days and days!
5. Meat, meat and more meat… seriously, protein overload!
6. You’re gluten free – if I want you to be.  I love choices!
7. The clean up is sooo simple… a sauce pan, a crock-pot, and a spoon – done!

I should stop now because I want you to actually make this dish sometime this century!

This braised beef ragu recipe is really comfort food at its best… cozy and warm and soo filling.  You could probably turn the heat off in your house because this dish is on fire!!!  In the best way possible.

I must warn you, if you make this your husband or significant other may actually rub your feet, buy you gifts, & shower you with flowers.  Trust me… the way to a man’s heart is through his stomach – by way of hearty, juicy meat!!  No joke, ladies – they are protein fiends (carnivorus maximus).

Seriously, if you want your sweetheart to clean the gutters, rake some leaves or whatever you’ve put on his honey-do list that he doesn’t know exists… make him this slow cooker beef ragu!  I know they say “happy wife = happy life,” but I say, “happy man = happy, happy clan!”

It is part of who they are… let’s embrace it!  God created them to hunt, gather and provide… and enjoy the spoils of their labor.  Serve them copious amounts of meat regularly and your life will be dreamy.  They won’t ask about that Macy’s bag hiding in the trunk, or those new shoes you’re wearing, or how much your nails cost… no, my friend they will be in a carnivore coma.  Completely unconscious and oblivious.  So go ahead… draw a bath, turn on House Hunters International or Fixer Upper, and prop your feet up cause you’re not doing dishes tonight or any other night this week!  What can I say?  I’m a team playa’ … I’m lookin’ out for all my gurls – and guys for that matter!!

The recipe is really simple with minimal cleanup.  You braise your hunk of meat for 2-3 minutes a side in a sauce pan over medium-high heat.  Set it aside and add the tomatoes, red wine, carrots, onion, tomato paste, beef or chicken stock, bay leaves, garlic, salt and pepper, fresh rosemary and thyme into your favorite crock-pot.  Give it a stir then add your roast.  Turn the crockpot on high heat and cook for 5 hours.

The meat should be fall apart tender when it’s finished cooking.  Remove the roast from the crockpot and pull using two forks.  Be sure to remove any fat you see.

Slice your mushrooms, add some olive oil to your large sauce pan and cook them for 3 minutes a side over medium-high heat.

Next pour the cooking liquids from the crock-pot over the mushrooms in the saucepan, remove the bay leaves, and continue to cook.

When it starts to simmer add the pasta.  Cook for 10-12 more minutes and then add the meat.

Top with some grated parmesan and ricotta and enjoy!

This Crock-Pot Beef Ragu is perfect for those chilly nights when you need a hearty bowl of comfort food.  Full of flavor and yummy goodness – it’s sure to be a new family favorite!

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Yield: 10 servings

Crock-pot Beef Ragu With Penne And Ricotta

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Crock-Pot Beef Ragu with Penne and Ricotta – a hearty and effortless comfort meal!

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

• 2 lb beef round center cut, bottom roast
• 2 tablespoons olive oil
• 24 ounces canned diced tomatoes
• 1 cup red wine
• 2 carrots, thinly sliced
• 1 onion, diced
• 4 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
• 5 sprigs of fresh thyme, finely chopped
• 1/2 cup ricotta cheese, for garnish
• Parmesan cheese, for garnish
• 3 tablespoons chopped parsley, for garnish

Instructions

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. Serve with dollops of ricotta cheese and enjoy!!!

Notes

I like to buy tomato paste in a tube rather than a can. That way I can keep it on hand in my fridge and there's never any waste.

If sauce is too thick you can add some beef or chicken stock to sauce to loosen it up.

Nutrition Information

Yield

10

Serving Size

10 ounces
Amount Per Serving Calories 337Total Fat 12.5gSaturated Fat 4.7gUnsaturated Fat 0gCholesterol 77.7mgSodium 142.8mgCarbohydrates 24.4gFiber 3.6gSugar 4.7gProtein 20g