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Lamb & Eggplant Ragu

  • 25minutes
  • 422calories

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Source: www.eatingwell.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, rotini or penne

  2. 4 ounces ground lamb or lean ground beef

  3. 2 cloves garlic, chopped

  4. 1/4 teaspoon fennel seed

  5. 1 1/2 cups diced eggplant

  6. 1 teaspoon extra-virgin olive oil

  7. 1 8-ounce can no-salt-added tomato sauce

  8. 1/2 cup red wine

  9. 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon freshly ground pepper

  12. 1 teaspoon pine nuts, toasted (see Tip)

  13. 1/4 cup crumbled feta,

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.

  2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 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.

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