Beef Ragu With Beans Recipe

Name: Beef Ragu With Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots, peeled and coarsely chopped; 2 large celery ribs, coarsely chopped; 1 large onion, coarsely chopped; 4 garlic cloves, peeled; 2 lbs ground beef; 2 (14 1/2 ounce) cans diced tomatoes; 2 cups beef broth; 3 tablespoons tomato paste; 2 teaspoons sugar; 1 (15 1/2 ounce) can cannellini beans, drained and rinsed; 1 1/2 teaspoons italian seasoning; 1 1/2 teaspoons salt; 1 teaspoon red pepper flakes; For Serving; 1 lb rigatoni pasta, cooked; grated parmesan cheese (optional)

Servings: persons

2 large carrots, peeled and coarsely chopped
2 large celery ribs, coarsely chopped
1 large onion, coarsely chopped
4 garlic cloves, peeled
2 lbs ground beef
2 (14 1/2 ounce) cans diced tomatoes
2 cups beef broth
3 tablespoons tomato paste
2 teaspoons sugar
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
For Serving
1 lb rigatoni pasta, cooked
grated parmesan cheese (optional)

1
Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.
2
In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.
3
Place mixture in a 6 quart slow cooker and cook 5 1/2 hours on high or 8 1/2 hours on low.
4
Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.
5
For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.

1244

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large carrots, peeled and coarsely chopped, 2 large celery ribs, coarsely chopped, 1 large onion, coarsely chopped, 4 garlic cloves, peeled, and more.

Yes, Beef Ragu With Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Ragu With Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions