Beef Ragu with Beans
Sauces made with ground beef and finely chopped vegetables such as this slow cooker recipe are common in Northern Italy. This meaty sauce makes a lot so serve some over pasta tonight and freeze the remainder for another meal.
Ingredients
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2 large carrots, peeled and coarsely chopped
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2 large ribs celery, coarsely chopped
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1 large onion, coarsely chopped
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4 cloves garlic, peeled
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2 pounds ground beef
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2 cans (14-1/2 ounces each) diced tomatoes
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2 cups beef broth
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3 tablespoons tomato paste
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2 teaspoons sugar
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1 can (15-1/2 ounces) cannellini beans, drained and rinsed
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1-1/2 teaspoons dried Italian seasoning
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1-1/2 teaspoons salt
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1 teaspoon red pepper flakes
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For serving:
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1 pound rigatoni, cooked
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Grated Parmesan cheese, optional
Directions
1.
Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
2.
In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
3.
Place mixture in a 6-quart slow cooker and cook 5-1/2 hours on high or 8-1/2 hours on low.
4.
Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
5.
For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.
Nutrition information
Calories 359, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 41 mg, Sodium 505 mg, Carbohydrate 52 g, Fiber 4 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
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