Pasta with broccoli rabe and Bolognese sauce
9
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
For this hearty pasta recipe, sautéed ground beef is flavored with fennel, onions, garlic, crushed red pepper flakes, and fire-roasted tomatoes. Tossed with broccoli rabe and pasta, it makes for a terrific, satisfying main meal that you and the whole family and/or dinner party will love. You'll also keep coming back to this stress-free recipe because of its versatility. Any tube-shaped pasta will work, or even pappardelle since its width allows for as much meat sauce to cling on to as possible. The sauce is great with lean ground turkey instead of beef. Are you not a broccoli rabe fan? Use spinach, kale, or regular broccoli instead. The possibilities are endless!
Ingredients
Table salt
0.125 tsp
Olive oil
2 tsp
Onion
1 cup(s), chopped
Jarred minced garlic
1 Tbsp
Uncooked 93% lean ground beef
0.75 pound(s)
Fennel seeds
2.5 tsp
Canned crushed tomatoes
28 oz
Table salt
0.25 tsp
Crushed red pepper flakes
0.5 tsp
Dried oregano
0.5 tsp
Uncooked whole wheat pasta
12 oz
Cooked broccoli rabe
1 pound(s)
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 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.
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