Beef Ragu With Beans Recipe

Ingredients for Beef Ragu With Beans

• 1 large carrot, chopped
• Celery Ribs
• 1 medium onion, chopped
• Garlic Cloves
• 1.5 lbs ground beef
• 2 (28 ounce) cans crushed diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• Cannellini Beans
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• Rigatoni Pasta
• Parmesan Cheese

How to Make Beef Ragu With Beans

1. Finely chop 1 large carrot, 2 celery stalks, 1 medium onion, and 4 cloves garlic using a food processor or knife.
2. 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.
3. Add 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes.
4. Stir until all ingredients are thoroughly combined.
5. Transfer the mixture to a 6-quart slow cooker.
6. Cook on high for 5 1/2 hours or on low for 8 1/2 hours.
7. Stir in an additional 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon red pepper flakes.
8. Continue cooking for another 30 minutes to allow flavors to meld.
9. For 8 servings, toss half of the meat sauce with 1 lb cooked rigatoni.
10. Serve immediately, garnished with grated Parmesan cheese (optional).
11. Refrigerate or freeze the remaining sauce for future use (freezes well for up to 2 months).