Rigatoni with Beef & Eggplant Ragu
Recipe from EatingWell

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.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    8   ounces 
    whole-wheat rigatoni, rotini or penne
  • see savings
    On Sale
    8   ounces 
    92%-lean ground beef
  • see savings
    On Sale
    4   
    cloves garlic, chopped
  • see savings
    On Sale
    1/2  teaspoon 
    fennel seed
  • see savings
    On Sale
    3   cups 
    diced eggplant, (about 1/2 medium)
  • see savings
    On Sale
    2   teaspoons 
    extra-virgin olive oil
  • see savings
    On Sale
    2  8  ounce cans 
    no-salt-added tomato sauce
  • see savings
    On Sale
    1   cup 
    red wine
  • see savings
    On Sale
    1   tablespoon 
    chopped fresh oregano, or 1 teaspoon dried
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/2  teaspoon 
    freshly ground pepper
  • see savings
    On Sale
    2   teaspoons 
    pine nuts, toasted (see Tip)
  • see savings
    On Sale
    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:

1.
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.
2.
MAKE AHEAD TIP: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 399, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 1, carb. (g) 57, Monosaturated fat (g) 3, fiber (g) 11, pro. (g) 22, vit. A (IU) 1215, vit. C (mg) 18, sodium (mg) 345, Potassium (mg) 788, iron (mg) 4, Vegetables () 2, Starch () 3, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs
...Because it drinks up oil so readily, eggplant can be a tricky vegetable to prepare. For this reason... on the grates so the end result is tender without becoming greasy. This recipe for grilled eggplant with garlic.... Click here to get our Grilled Eggplant with Garlic-Cumin Vinaigrette I took advantage of the newly warm... read more...
15 Great Ground Beef Casserole Recipes
...Ground beef isn't just for hamburgers. That may seem obvious, until you consider that ground beef... many other delicious ways to to use this meat, including in ground beef casserole. In fact, I'd argue... that ground beef casseroles are a better use of this meat than hamburgers. For starters, casseroles are a... read more...
Slow Cooker Mexican Beef Stew
... recent weekend to make this Slow Cooker Beef Stew, which is chock full of delicious Mexican flavors.... It was a total hit with both my husband and my toddler and I can't wait to make it again. I used beef stew... recipe for this slow cooker beef stew here!... read more...
how tos

shop our favorite products