Rigatoni with Beef & Eggplant Ragu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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rigatoni or penne, ground beef, fennel seed, eggplant, olive oil, tomato sauce, red wine, oregano, pepper, pine nuts, feta (optional) cvt Ingredients:
8 ounces whole-wheat rigatoni or penne |
6 oz 90%-lean ground beef, net from 1/2 pound fresh |
4 cloves garlic, chopped |
1/2 teaspoon fennel seed |
3 cups diced eggplant (about 1/2 medium) |
2 teaspoons extra-virgin olive oil |
8 oz tomato sauce, plus |
8 oz no salt tomato sauce |
1 cup red wine |
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano |
1/2 teaspoon freshly ground pepper |
2 teaspoons pine nuts, toasted |
Directions:
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 and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
4. To make ahead: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
5. 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.
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