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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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From Family Circle mag January 2007. 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 |
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.
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