Beef Ragu with Garbanzo Beans

Beef Ragu with Garbanzo Beans + enlarge image
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12 users rated this recipe an average rating of 2.5
Makes:
12 servings
Prep:
25 mins
Cook:
9 hrs (low) or 4-1/2 hours (high)
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Beef Ragu with Garbanzo Beans

Ingredients
2
large carrots, coarsely chopped
2
stalks celery, coarsely chopped
1
cup coarsely chopped onion (1 large)
4
2
pounds lean ground beef (93% lean)
2
14 1/2 ounce cans diced tomatoes, undrained
2
14 ounce cans beef broth
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
3
tablespoons tomato paste
2
teaspoons sugar
1 1/2
teaspoons salt
1 1/2
teaspoons dried Italian seasoning, crushed
1
teaspoon crushed red pepper
1 1/2
pounds dried rigatoni pasta
 
Grated Parmesan cheese (optional)
 
Crushed red pepper (optional)

Directions

  1. In a food processor, combine carrots, celery, onion, and garlic. Cover and process with on/off pulses until finely chopped; set aside. In a large skillet, cook ground beef in two batches over medium to medium-high heat until browned, using a wooden spoon to break up clumps. Drain fat.
  2. In a 6-quart slow cooker, combine cooked ground beef, finely chopped vegetables, undrained tomatoes, broth, drained beans, tomato paste, sugar, salt, Italian seasoning, and 1 teaspoon crushed red pepper.
  3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If necessary, skim fat.
  4. Shortly before serving, cook pasta according to package directions; drain. Return pasta to hot pan. Add meat mixture; toss gently to combine. If desired, serve with cheese and/or additional crushed red pepper.

Nutrition Facts

(Beef Ragu with Garbanzo Beans)
    Per serving:
  • 385 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 41 mg chol.,
  • 904 mg sodium,
  • 56 g carb.,
  • 5 g fiber,
  • 7 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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