Beef Ragu With Beans

From Family Circle mag January 2007.

• Ready In: 6 hrs 15 mins
• Yields: 12 cups

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 1/2ounce) cans diced tomatoes
• 2  cups beef broth
• 3  tablespoons tomato paste
• 2  teaspoons sugar
• 1 (15 1/2ounce) 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)

Directions

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.