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- 2 large carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 cup coarsely chopped onion (1 large)
- 4 cloves garlic, peeled
- 2 pounds lean ground beef (93% lean)
- 2 14 1/2ounce 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)
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.
- Servings Per Recipe 12,
- cal. (kcal) 385,
- Fat, total (g) 7,
- chol. (mg) 41,
- sat. fat (g) 2,
- carb. (g) 56,
- fiber (g) 5,
- sugar (g) 7,
- pro. (g) 26,
- vit. A (IU) 2575,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 145,
- sodium (mg) 904,
- Potassium (mg) 342,
- calcium (mg) 50,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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