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Rigatoni with Beef & Eggplant Ragu

  • 4servings
  • 35minutes
  • 394calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B12, D
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces whole-wheat rigatoni or penne

  2. 1/2 pound 92%-lean ground beef

  3. 4 cloves garlic, chopped

  4. 1/2 teaspoon fennel seed

  5. 3 cups diced eggplant (about 1/2 medium)

  6. 2 teaspoons extra-virgin olive oil

  7. 2 8-ounce cans no-salt-added tomato sauce

  8. 1 cup red wine

  9. 1 tablespoon chopped fresh oregano or 1 teaspoon dried

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon freshly ground pepper

  12. 2 teaspoons pine nuts, toasted

  13. 1/2 cup crumbled feta

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Cook pasta 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.

  4. 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.

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