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. ---------------------------------------------------------------------------
Nutrition
Ingredients
