Beef Ragu with Garbanzo Beans

By melanieroe

Makes: 12 servings
Prep: 25 minutes
Cook: 9 hours (low) or 6 hours (high)

Nutrition Facts
Servings Per Recipe 12 servings Calories460, Total Fat (g)7, Saturated Fat (g)2, Cholesterol (mg)41, Sodium (mg)778, Carbohydrate (g)70, Fiber (g)6, Protein (g)29, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 large carrots, coarsely chopped
• 2 large stalks celery, coarsely chopped
• 1 cup coarsely chopped onion (1 large)
• 4 cloves garlic, peeled
• 2 pounds lean ground beef (93% lean)
• 2 14.5-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
• 2 pounds dried rigatoni pasta
• Grated Parmesan cheese (optional)
• Crushed red pepper (optional)
• Side dish: frozen garlic bread

Preparation

Step 1

1. In a food processor, combine carrots, celery, onion, and garlic. Cover and process with on/off pulses until finely chopped.

2. In a 6-quart slow cooker, combine finely chopped vegetables, ground beef, 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 hours or on high-heat setting for 6 hours.

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.