Pasta with Broccoli Rabe and Bolognese Sauce
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 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.
Ingredients
Olive oil
2 tsp(s)
Onion
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
Instructions
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.
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