Rigatoni with Beef & Eggplant Ragu
Eggplant gives this pasta sauce a rich meatiness that complements the ground beef. Plus the eggplant allows us to use a little less beef but still have a generous and hearty serving.
Ingredients
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8 ounces whole-wheat rigatoni, rotini or penne
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8 ounces 92%-lean ground beef
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4 cloves garlic, chopped
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1/2 teaspoon fennel seed
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3 cups diced eggplant, (about 1/2 medium)
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2 teaspoons extra-virgin olive oil
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2 8-ounce cans no-salt-added tomato sauce
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1 cup red wine
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1 tablespoon chopped fresh oregano, or 1 teaspoon dried
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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2 teaspoons pine nuts, toasted (see Tip)
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1/2 cup crumbled feta, (optional)
Directions
1.
Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.
2.
Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
3.
Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Tips:
Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
Nutrition information
Calories 399, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 30 mg, Sodium 345 mg, Carbohydrate 57 g, Fiber 11 g, Protein 22 g, Potassium 788 mg. Daily Values: Vitamin A 25%, Vitamin C 30%, Iron 20%. Exchanges: Starch 3,Vegetable 2,Lean Meat 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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