Rigatoni with Beef & Eggplant Ragu

From EatingWell: April/May 2006 — Subscribe Now!

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.

Rigatoni with Beef & Eggplant Ragu Recipe

4 servings

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

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)

Preparation

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.

Tips & Notes

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

Per serving: 399 calories; 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.

Nutrition Bonus: Vitamin C (30% daily value), Zinc (26% dv), Vitamin A (25% dv), Potassium (21% dv), Iron (20% dv)

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 2 very lean meat, 1 fat