PointsPlus Pasta With Broccoli Rabe And Bolognese Sauce Recipe
PointsPlus Pasta With Broccoli Rabe And Bolognese Sauce Recipe
There are few dishes more comforting on a chilly evening than a big bowl of pasta with a hearty meat sauce and a glass of red. Broccoli rabe and whole-wheat pasta ensure that you’re getting your greens and fiber, too.
Servings
6
Ingredients
- 3/8 teaspoon salt
- 2 teaspoon olive oil
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 3/4 pound 93-percent lean ground beef
- 2 1/2 teaspoon fennel seed
- one 28-ounce can crushed tomatoes, preferably fire-roasted
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 12 ounce whole-wheat pasta, preferably penne rigate
- 1 pound broccoli rabe, ends trimmed, cut into 1 ½-inch pieces
Directions
- Bring a large pot water to boil over high heat and add 1/8 teaspoon of the salt.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 6 minutes. Add the beef and fennel seed and cook until browned, breaking up the meat with a wooden spoon, about 3-4 minutes.
- Stir in the tomatoes, remaining salt, red pepper flakes, and oregano and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.
- While the sauce is simmering, add the pasta to the boiling water and cook according to package instructions, adding the broccoli rabe 5 minutes before the pasta finishes cooking; cook until the pasta and broccoli rabe are tender.
- Drain the pasta and broccoli rabe and return to the pot. Add the sauce and toss to mix and coat.