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Pasta with Broccoli Rabe and Bolognese Sauce

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Weight Watchers Recipe
4 Stars
Ratings (355)
9PointsPlus Value
Prep time: 20 min
Cook time: 20 min
Other time: 0 min
Serves: 6
Sauteed ground beef is flavored with fennel, garlic, pepper and fire-roasted tomatoes. Tossed with broccoli rabe and pasta, it makes a terrific, hearty main meal.
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  • Recipe

  • Read All Reviews (326)

Ingredients

1/8 tsp table salt, for cooking pasta   
2 tsp olive oil   
  1 cup(s) uncooked onion(s), chopped   
1 Tbsp minced garlic   
  3/4 pound(s) uncooked 93% lean ground beef   
2 1/2 tsp fennel seed   
  28 oz canned crushed tomatoes, fire-roasted recommended   
1/4 tsp table salt   
1/2 tsp crushed red pepper flakes   
1/2 tsp dried oregano   
  12 oz uncooked whole wheat pasta, penne rigate suggested   
  1 pound(s) cooked broccoli rabe, ends trimmed, cut into 1 1/2-inch pieces   

Instructions

  • Bring a large pot of lightly salted water to a boil.

  • Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook until browned, breaking up meat with a wooden spoon, about 3 to 4 minutes.

  • Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.

  • While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.

  • Drain pasta and broccoli rabe; return to pot. Add sauce; toss to mix and coat. Yields about 1 1/2 cups per serving.

Notes

  • This recipe is also great with lean ground turkey instead of beef.

    Not a broccoli rabe fan? Use regular broccoli instead.
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SORT REVIEWS BY:  RATING  | MOST HELPFUL | NEWEST
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  • tamera331 (tami)
  • 5/1/2013 5:32:03 PM
  •   
  • 3 Stars
  • Read my reviews: (1)

Like others I went to two stores and was not able to find broccoli rabe. So, I used regular broccoli. Texture wise I think rabe would have been better. If I make this again I may use more garlic and more red crushed pepper. It was a little bland for me the first go round.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • jlevenson124 (jessica)
  • 4/22/2013 6:54:34 PM
  •   
  • 5 Stars
  • Read my reviews: (1)

Fantastic and easy dish with a hearty and filling portion

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • bridezilla50 (mindy)
  • 3/19/2013 4:38:43 PM
  •   
  • 4 Stars
  • Read my reviews: (1)

I substituted rabe for regular broccoli and free poured the seasoning (using a lot more than suggested). I didn't add fennel. I alsod added a stevia packet to sweeten up the crushed tomatoes. It was really good. As others have mentioned, I am worried about the points value because i ended up with WAY more than six 1.5 cup servings.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • mcchesks77
  • 3/12/2013 8:20:14 PM
  •   
  • 5 Stars
  • Read my reviews: (5)

My son and I really enjoyed this! He went back for seconds, too. :) the serving size was generous. I served it with a side salad and was very full after dinner! A little spicy so I might drop the fennel to 2 tsp. also I didn't have fire roasted tomatoes on hand so I just used plain diced tomatoes and it was still great. Can't wait to try with the recommended fire roasted tomatoes. This is in my regular dinner rotation now!

  • 1 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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