Beef Ragu with Beans

Beef Ragu with Beans

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
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Printed from 07/21/2019