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Rigatoni with Beef & Eggplant Ragu

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  35 Minutes
Yield:  4 servings

With a rich, hearty sauce full of bold flavors, this sophisticated pasta is elegant enough for company, but easy enough to make after work. Make it a Meal: an arugula and black olive salad tossed with red-wine vinaigrette complements this dish well.

Make Ahead Tip: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.

RECIPE INGREDIENTS

8 ounces whole-wheat rigatoni or penne

1/2 pound 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 salt

1/2 teaspoon freshly ground pepper

2 teaspoons pine nuts, toasted

1/2 cup crumbled feta (optional)

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.

Rigatoni with Beef & Eggplant Ragu Recipe at Cooking.com

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DIRECTIONS

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

394

Fat. Total:

Protein:

22g

Carbohydrates, Total:

56g

Fat, Saturated:

Fiber:

11g

Cholesterol:

30mg

Sodium:

345mg

% Cal. from Fat:

16%

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Elaine

Reviewed: 09/23/2010

Not a keeper

I tried it twice and both times the eggplant did not cook to a soft texture. Second time, I cut the eggplant in very small pieces and put a lid to steam it. Tried it second time for my daughter & her family and they voted it down. I used a quality Pinot Noir and family said, wine was too strong for recipe. I added sun dried tomatoes and that did not help.

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