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.

Rigatoni with Beef & Eggplant Ragu

by 1  person

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  • 8   ounces 
    whole-wheat rigatoni, rotini or penne
  • 8   ounces 
    92%-lean ground beef
  • 4   
    cloves garlic, chopped
  • 1/2  teaspoon 
    fennel seed
  • 3   cups 
    diced eggplant, (about 1/2 medium)
  • 2   teaspoons 
    extra-virgin olive oil
  • 2  8  ounce cans 
    no-salt-added tomato sauce
  • 1   cup 
    red wine
  • 1   tablespoon 
    chopped fresh oregano, or 1 teaspoon dried
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    freshly ground pepper
  • 2   teaspoons 
    pine nuts, toasted (see Tip)
  • 1/2  cup 
    crumbled feta, (optional)
Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.
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.
Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

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
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) 1214.76, vit. C (mg) 17.71, sodium (mg) 345, Potassium (mg) 788, iron (mg) 3.6, Vegetables () 2, Starch () 3, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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