Pasta with Broccoli Rabe and Bolognese Sauce

Published March 4, 2016

SmartPoints: 7  |  Prep Time: 20 min  |  Cook Time: 20 min  |  Serves: 6  |  Difficulty: Easy


Sauteed ground beef is flavoured with fennel, garlic, pepper and fire-roasted tomatoes. Tossed with broccoli rabe and pasta, it makes a terrific, hearty main meal.


  • 2 tsp olive oil
  • 1 cup(s) uncooked onion(s), chopped
  • 1 tsp 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 crosswise into 1 1/2-inch


  1. Bring a large pot of lightly salted water to a boil.
  2. 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, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.
  3. 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.
  4. 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.
  5. Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.