PointsPlus Pasta With Broccoli Rabe And Bolognese Sauce Recipe
There are few dishes more comforting on a frigid evening than a mountainous bowl of pasta with a hearty meat sauce and a glass of red. Broccoli rabe and total-wheat pasta be advantageous you’re getting your greens and fiber, too.
- 3/8 teaspoon salt
- 2 teaspoon olive oil
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 3/4 pound 93-percent lean ground red meat
- 2 1/2 teaspoon fennel seed
- one 28-ounce can beaten tomatoes, ideally fire-roasted
- 1/2 teaspoon beaten red pepper flakes
- 1/2 teaspoon dried oregano
- 12 ounce total-wheat pasta, ideally penne rigate
- 1 pound broccoli rabe, ends trimmed, crop back into 1 ½-lunge items
- Bring a huge pot water to boil over high warmth and add 1/8 teaspoon of the salt.
- In the intervening time, warmth the oil in a huge nonstick skillet over medium-high warmth. Add the onion and garlic and cook dinner, stirring incessantly, till the onion is translucent, about 6 minutes. Add the red meat and fennel seed and cook dinner till browned, breaking apart the meat with a wooden spoon, about 3-4 minutes.
- Stir within the tomatoes, closing salt, red pepper flakes, and oregano and produce to a boil. Reduce warmth to medium-low and simmer till rather thickened, about 10 minutes.
- While the sauce is simmering, add the pasta to the boiling water and cook dinner in accordance to kit instructions, including the broccoli rabe 5 minutes earlier than the pasta finishes cooking; cook dinner till the pasta and broccoli rabe are mushy.
- Drain the pasta and broccoli rabe and return to the pot. Add the sauce and toss to mix and coat.
