Beef Ragu with Beans

  • Cook Time: 5 1/2 hours (high) or 8 1/2 hours (low)
  • Servings: 16
  • Course: Main Dish

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  • 2 large carrots, peeled and coarsely chopped
  • 2 large ribs celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 2 pounds ground beef
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 can (15-1/2 ounces) cannellini beans, drained and rinsed
  • 1-1/2 teaspoons dried Italian seasoning
  • 1-1/2 teaspoons salt
  • 1  teaspoon red pepper flakes
  • For serving:
  • 1  pound rigatoni, cooked
  • Grated Parmesan cheese, optional


Step 1

Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped.

Step 2

In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans.

Step 3

Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined.

Step 4

Place mixture in a 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner and cook 5-1/2 hours on high or 8-1/2 hours on low.

Step 5

Stir in remaining Italian seasoning, salt and red pepper flakes. Cook for an additional 30 minutes.

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