Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
uitable sauce: perfect is a \"ragu\" meat sauce but equally good
br>Meanwhile, for the mushroom ragu, melt the butter in a
ntil firm.
Meanwhile, toss beef in flour, shaking off excess
oft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking
he rest of your beef. The beef should fit in one
In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
Add the pepper and pasta sauce.
Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
Taste and season with salt if needed.
Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.
Make the beef ragu first, it's the longest
Make the ragu: In a 5- to 6-
. Add the pancetta, ground beef, and pork. Cook, breaking up
nd add to sauce. Season ragu with salt and pepper. DO
beef).
Cover and refrigerate for 2 hours.
MAKE THE RAGU
arge Dutch oven. Cook ground beef until browned. Set aside. Add
f pot and add ground beef in batches and brown. When
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
ach side.
Spoon the Ragu over the pasta until completely
br>Add the lean ground beef to the skillet and cook
Combine chicken broth and beef broth in bowl; sprinkle gelatin
Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, carrot, celery, bacon and garlic for 5 mins, stirring constantly, until onion softens. Add ground pork and cook for 5 mins, until browned. Add wine, tomato puree and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 45 mins, or until sauce thickens slightly. Season. Remove bay leaf.
Distribute hot pasta between serving bowls. Top with ragu and Parmesan. Serve immediately.