Ingredients
Serves: 10 servings
3-4 lb. beef round center cut, bottom roast (braised on all sides before slow cooking)
1-2 tablespoons olive oil
1 24-oz can diced tomatoes
1 cup red wine
2 carrots diced
1 onion diced
4 large tablespoons tomato paste
½-1 Cup Beef or Chicken Stock
2 bay leaves
4 cloves garlic, minced
3 teaspoons salt and pepper
½ cup ricotta cheese
2 cups uncooked pasta, such as penne or bowtie pasta
8 ounces mushrooms
Parmesan cheese to taste
3 sprigs of rosemary
4-5 sprigs of fresh thyme
Preparation
