Pasta with Broccoli Rabe and Bolognese Sauce

Prep Time
20 min
Cook Time
20 min
Recipe Details
  • 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
  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 until browned, breaking up meat with a wooden spoon, 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; toss to mix and coat. 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.

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