Rigatoni with Beef and Eggplant Ragù yummy

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Ingredients

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

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Directions

1. Bring a large pot of water to a boil. Cook pasta according to package directions.
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.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

hmmm yummy

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