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Wednesday, May 28 2014
Beef & Bean Ragu
  • 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
Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
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.
Place mixture in a 6-quart slow cooker and cook 5-1/2 hours on high or 8-1/2 hours on low.
Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
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
Per Serving: cal. (kcal) 359, Fat, total (g) 8, chol. (mg) 41, sat. fat (g) 3, carb. (g) 52, fiber (g) 4, pro. (g) 22, sodium (mg) 505, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email

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