Rigatoni with Beef and Eggplant Ragu Recipe

Rigatoni with Beef and Eggplant Ragu Recipe

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