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Wednesday, May 28 2014

Beef & Bean Ragu

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ingredients

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

directions

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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