Beef Ragu with Beans

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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 (14-½ ounces each) diced tomatoes

2 cups beef broth

3 tablespoons tomato paste

2 teaspoons sugar

1 can (15-½ ounces) cannellini beans, drained and rinsed

1-½ teaspoons dried Italian seasoning

1-½ teaspoons salt

1 teaspoon red pepper flakes

subheading: For serving:

1 pound rigatoni, cooked

Grated Parmesan cheese, optional

Directions at reynoldskitchens.com

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