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.
Active Time: 25 minutes |
Total Time: 35 minutes
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 salt
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.
Per serving :
7 g Fat;
1 g Sat;
3 g Mono;
30 mg Cholesterol;
57 g Carbohydrates;
22 g Protein;
11 g Fiber;
345 mg Sodium;
788 mg Potassium