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. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.

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  • 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.

Tips

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

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.

Nutrition Facts

399 calories; 6.8 g total fat; 1.4 g saturated fat; 30 mg cholesterol; 345 mg sodium. 792 mg potassium; 57.5 g carbohydrates; 10.4 g fiber; 5 g sugar; 21.9 g protein; 1148 IU vitamin a iu; 18 mg vitamin c; 57 mcg folate; 64 mg calcium; 4 mg iron; 125 mg magnesium;

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