Beef Ragu with Beans

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.
Prep 15 m
Slow Cook on HIGH for 6 hours or LOW for 9 hours


For serving:


  1. 1 of 5 Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
  2. 2 of 5 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. 3 of 5 Place mixture in a 6-quart slow cooker and cook 5-1/2 hours on high or 8-1/2 hours on low.
  4. 4 of 5 Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
  5. 5 of 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
Servings Per Recipe:
Per Serving: 3 g sat. fat, 41 mg chol., 8 g Fat, total, 52 g carb., 22 g pro., 359 kcal cal., 505 mg sodium, 4 g fiber