Rigatoni and Fennel Bolognese
- Total Time
This lightened Bolognese version still has a good helping of lean ground beef and a big boost of flavor from bacon, fennel, and Parmesan cheese.
uncooked 90% lean ground beef¾ pound(s)
uncooked turkey bacon3 slice(s), chopped
uncooked onion(s)1 medium, chopped
uncooked fennel bulb(s)½ medium, cored and chopped
uncooked carrot(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
fennel seed1 tsp, lightly crushed
canned crushed tomatoes28 oz
white wine½ cup(s), dry
grated Parmesan cheese¼ cup(s)
black pepper¼ tsp, freshly ground
cooked rigatoni4 cup(s), hot
- Heat a large nonstick skillet over medium-high heat. Add the beef and bacon. Cook, breaking the beef up with a spoon, until the beef and bacon brown, 4–6 minutes. Add the onion, fennel, carrot, garlic, and fennel seeds. Cook, stirring frequently, until the vegetables are slightly softened, 5–6 minutes.
- Stir the tomatoes and wine into the skillet; bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until slightly thickened, 12–15 minutes. Remove from the heat, then stir in the Parmesan cheese and pepper. Serve over the rigatoni. Yields 2/3 cup sauce and 2/3 cup rigatoni per serving.