Beef Ragu with Garbanzo Beans



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.

Yield: 12 servings