Beef Ragu with Garbanzo Beans

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 485.3
  • Total Fat: 17.5 g
  • Cholesterol: 56.7 mg
  • Sodium: 1,677.3 mg
  • Total Carbs: 58.4 g
  • Dietary Fiber: 11.8 g
  • Protein: 26.0 g

View full nutritional breakdown of Beef Ragu with Garbanzo Beans calories by ingredient
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Number of Servings: 6


    2 large carrots, coarsely chopped
    2 large stalks celery, coarsely chopped
    1 cup coarsely chopped onion (1 large)
    4 cloves garlic, peeled
    2 pounds lean ground beef (93% lean)
    2 14.5-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
    2 pounds dried rigatoni pasta
    Grated Parmesan cheese (optional)
    Crushed red pepper (optional)


1. In a food processor, combine carrots, celery, onion, and garlic. Cover and process with on/off pulses until finely chopped.

2. In a 6-quart slow cooker, combine finely chopped vegetables, ground beef, 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 hours or on high-heat setting for 6 hours.

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.

Number of Servings: 6

Recipe submitted by SparkPeople user EMILY5104.

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