Rigatoni with Beef & Eggplant Ragu

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Rigatoni with Beef & Eggplant Ragu

Rigatoni with Beef & Eggplant Ragu

Eggplant gives this pasta sauce a rich meatiness that complements the ground beef. Plus the eggplant allows us to use a little less beef but still have a generous and hearty serving.

Serves 4

Prep Time 25 min

Total Time 35 min.

Ingredients

  • 8 ounces whole-wheat rigatoni, rotini or penne
  • 8 ounces 92%-lean ground beef
  • 4 cloves garlic, chopped
  • 1/2 teaspoon fennel seed
  • 3 cups diced eggplant, (about 1/2 medium)
  • 2 teaspoons extra-virgin olive oil
  • 2 8-ounce ca no-salt-added tomato sauce
  • 1 cup red wine
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons pine nuts, toasted (see Tip)
  • 1/2 cup crumbled feta, (optional)

Cooking Directions

Step 1

Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.

Step 2

Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.

Step 3

Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.


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