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Beef Ragu with Garbanzo Beans

Makes: 12 servings
Prep 25 mins Cook 9 hrs  (low) or 4-1/2 hours (high)
Beef Ragu with Garbanzo Beans
Ingredients
  • 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 1/2 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)
  • 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 (g) 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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