You are here

Beef Ragu with Beans

Beef Ragu with Beans

Nutrition Facts
  • cal. (kcal) 359
Beef Ragu with Beans
  • Yield: 12 cups
  • Prep: 15 mins
  • Slow Cook: on HIGH for 6 hours or LOW for 9 hours
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people

Ingredients

  • 2 large carrots, peeled and coarsely chopped
  • 2 large ribs celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 2 pounds ground beef
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 can (15-1/2 ounces) cannellini beans, drained and rinsed
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • For serving:
    • 1 pound rigatoni, cooked
    • 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 for Beef Ragu with Beans

PER SERVING: 359 cal., 8 g total fat (3 g sat. fat), 41 mg chol., 505 mg sodium, 52 g carb. (4 g fiber), 22 g pro.

Love it? Share now!

Comments

Loading comments...