Photo of Pasta with Broccoli Rabe and Bolognese Sauce by WW

Pasta with Broccoli Rabe and Bolognese Sauce

Points® value
Total Time
40 min
20 min
20 min
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.


Olive oil

2 tsp(s)


1 cup(s), chopped

Minced garlic

1 tsp(s)

Uncooked 93% lean ground beef

¾ pound(s)

Fennel seed

2½ tsp(s)

Canned crushed tomatoes

28 oz, fire-roasted recommended

Table salt

¼ tsp(s)

Crushed red pepper flakes

½ tsp(s)

Dried oregano

½ tsp(s)

Uncooked whole wheat pasta

12 oz, penne rigate suggested

Cooked broccoli

1 pound(s), 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.


This recipe is also great with lean ground turkey instead of beef. Not a broccoli rabe fan? Use regular broccoli instead.