Ingredients for Beef Ragu With Beans
- 1 large carrot
- 2 celery stalks
- 1 medium onion
- 4 cloves garlic
- 1.5 lbs ground beef
- 2 (28 ounce) cans crushed diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1 lb cooked rigatoni
- grated Parmesan cheese (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Ragu With Beans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Ragu With Beans
- Finely chop 1 large carrot, 2 celery stalks, 1 medium onion, and 4 cloves garlic using a food processor or knife.
- In a large bowl, combine the chopped vegetables with 1.5 lbs ground beef, 2 (28 ounce) cans crushed diced tomatoes, 4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon brown sugar, and 2 (15 ounce) cans of your favorite beans (kidney, pinto, or cannellini recommended), drained and rinsed.
- Add 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes.
- Stir until all ingredients are thoroughly combined.
- Transfer the mixture to a 6-quart slow cooker.
- Cook on high for 5 1/2 hours or on low for 8 1/2 hours.
- Stir in an additional 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes.
- Continue cooking for another 30 minutes to allow flavors to meld.
- For 8 servings, toss half of the meat sauce with 1 lb cooked rigatoni.
- Serve immediately, garnished with grated Parmesan cheese (optional).
- Refrigerate or freeze the remaining sauce for future use (freezes well for up to 2 months).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
22g
Fat
25g
Carbs
13g
