lunch

Crock-Pot Beef Ragu with Penne and Ricotta

Name: Crock-Pot Beef Ragu with Penne and Ricotta
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6 servings
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

“Crock-Pot Beef Ragu with Penne and Ricotta requires around 6 hours and 20 minutes from start to finish. This recipe makes 6 servings with 639 calories, 56g of protein, and 21g of fat each. For $3.67 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. It works well as a main course. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have beef round center cut, olive oil, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is excellent. If you like this recipe, take a look at these similar recipes: Crock-Pot Beef Ragu with Pappardelle, Slow-Cooker Beef Ragu with Penne, and Crock Pot Chicken Ragu.”

total: 6 h 20 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Beef round center cutbottom roast2 lb
Olive oil1 tbsp
Canned tomatoes24 oz
Red wine1 cup
Carrots2
Onion1
Tomato paste4 tbsp
Beef stock1 cup
Bay leaves2
Garlicminced4 cloves
Salt and pepper3 tsp
Penne8 oz
Mushroomscleaned and thinly sliced8 oz
Rosemaryfinely chopped3 sprig
Thymefinely chopped4 sprig
Ricotta cheese½ cup
Parmesan cheese6 servings
Parsley3 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 6 h 20 min

1
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.
2
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.
3
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).

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