Rigatoni with Beef and Eggplant Ragu recipe

Ingredients :

1. 1 (8 ounce) package whole-wheat rigatoni or penne
2. 1/2 pound 92%-lean ground beef
3. 4 cloves garlic, chopped
4. 1/2 teaspoon fennel seed
5. 3 cups diced eggplant
6. 2 teaspoons extra-virgin olive oil
7. 2 (8 ounce) cans cans no-salt-added tomato sauce
8. 1 cup red wine
9. 1 tablespoon chopped fresh oregano
10. 1/2 teaspoon salt
11. 1/2 teaspoon freshly ground pepper
12. 2 teaspoons pine nuts, toasted
13. 1/2 cup crumbled feta (optional)

Directions :

1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. 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.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Yield: 4 servings

Technorati Tags: Rigatoni,Beef,Eggplant,recipe