Beef Ragu with Beans

Sauces made with ground beef and finely chopped vegetables such as this slow cooker recipe are common in Northern Italy. This meaty sauce makes a lot so serve some over pasta tonight and freeze the remainder for another meal.

Beef Ragu with Beans
Yield: 12 cups Prep 15 mins Slow Cook on HIGH for 6 hours or LOW for 9 hours


  • 2 large carrots, peeled and coarsely chopped
  • 2 large ribs celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 2 pounds ground beef
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 can (15-1/2 ounces) cannellini beans, drained and rinsed
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons salt
  • 1 teaspoon red pepper flakes
For serving:
  • 1 pound rigatoni, cooked
  • Grated Parmesan cheese, optional

Make It

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.

Nutrition Facts

Amount Per Serving: cal. (kcal): 359, Fat, total (g): 8, chol. (mg): 41, sat. fat (g): 3, carb. (g): 52, fiber (g): 4, pro. (g): 22, sodium (mg): 505, Percent Daily Values are based on a 2,000 calorie diet.