Beef Ragu with Beans

Dinner last night was Beef Ragu with Beans, with my adaption. (See below: I should really just follow the rules.)

Beef Ragu with Beans

  • 3 carrots, peeled and sliced
  • 1 large  onion, coarsely chopped and halved
  • 2 pounds  ground beef
  • 2 14.5 oz. cans diced tomatoes, drained
  • 2 cups  water
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup brewed coffee
  • 3 tablespoons  tomato paste
  • 2 pinches sugar
  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon thyme (because I put thyme in everything)
  • 1 teaspoon  salt
  • 2 teaspoons  red pepper flakes
  • 1 pound  rotini, cooked
  • Parmesan cheese, optional

To prepare:

Place carrots, half of the onion and garlic powder in a food processor.

Sliced carrotsChopped onions, reserve halfProcess carrots onions and garlice until pureedPulse until it looks like this:

Beef ragu with beansMix the carrot puree, diced tomatoes, water, Worcestershire sauce, tomato paste, sugar, beans and seasonings in a large bowl.

(Find a very large bowl. My bowl was almost to the brim!)

Spice rack spicesPut the two pounds of ground beef, the reserved chopped onions, half cup of coffee and vegetable mix into a large crock pot. You will need a big one. Cook on low for 8 hours.

It does not look pretty when raw… Raw beef ragu, pre-cookingAfter cooking, taste and season as needed. I always add salt and pepper. Cook on low for an additional 30 minutes.

Meanwhile, cook the rigatoni according to the package directions. (You can use any pasta you want. I have some extra rotini that I planned on throwing in!)

Serve the sauce over the rigatoni and top with Parmesan.

Beef Ragu with Beans over RotiniItalian meat sauce recipeYou now have a massive amount of sauce, even after feeding eight people (and it’s just Husband and I). Reserve the rest of the sauce for future lunches.

Freeze half, in a tightly covered container for up to two months. Put the other half in the fridge to eat for lunch for the next week or so.

I do this all the time.

Check out Healthy Diaries’ post today for more information on freezing food.
So genius I had to share it same day!

I give this recipe a 6 out of 10. Plenty beefy, but lacking in taste, and WAY oilier than planned (too much fat percentage in the beef).

But I think I might divorce my crock pot… Hopefully, oven will take me back.

Why didn’t you use beef broth? I didn’t have any. Instead of using two cups of beef broth, I used two cups of water and two tablespoons of Worcestershire sauce and a half cup of brewed coffee.

Why coffee? I put coffee is almost every crock pot beef dish. It’s like when recipes call for red wine. Why waste wine?! Use coffee. And it’s half-caf. For my health.

Fresh brewed coffeeMy grandmother drinks this, Shae…

Why didn’t you puree the entire onion? I am a big fan of onions. Husband is, too. Why puree the texture out of the whole thing? Onion chunks make me happy.

Do you put coffee in your recipes? Which ones?

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