Crock-Pot Beef Ragu with Penne and Ricotta Recipe

Thinly slice the carrots and mushrooms, dice the onion, mince the garlic, and chop the fresh rosemary and thyme.

Season the beef round generously with 1 teaspoon salt and 2 teaspoons pepper, then braise it on all sides in a hot pan until a deep brown crust forms.

Once the ragu is cooked, carefully remove the beef from the crock-pot. Let it cool slightly, then pull it apart into shreds, discarding any large pieces of fat.

In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes per side, until they're golden brown and softened.

Pour all the rich liquid from the crock-pot into the saucepan with the mushrooms, making sure to remove the bay leaves. Bring the sauce to a simmer, then stir in the uncooked penne. Cook for 10 to 12 minutes, or until the pasta is done to your liking, stirring occasionally to prevent sticking and ensure even cooking.