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Beef Ragu With Beans

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“From Family Circle mag January 2007.”
6hrs 15mins
12 cups

Ingredients Nutrition


  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.

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