Peel and shred the carrots.
Place the stew beef into the base of the slow cooker and season with salt and pepper. Pour the crushed tomatoes, sliced green olives, beef stock, shredded carrots, minced onion, minced garlic, oregano, rosemary into the slow cooker and gently stir to combine.
Set the slow cooker on low and cook for 8 hours.
Once finished cooking, stir in the heavy cream. Garnish sauce with shredded Parmesan cheese.
Cook the pasta, as directed.
Prepare the salad.
Serve Slow Cooker Beef Ragu over pasta with side salad.