Rigatoni with Beef & Eggplant Ragu
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.
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.
3 starch, 2 vegetable, 2 lean meat, 1 fat