- 12
- 25 mins
- 569 mins
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)
Preparation
Step 1
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.