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
Place carrots, half of the onion and garlic powder in a food processor.
(Find a very large bowl. My bowl was almost to the brim!)
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.
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!
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.
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?