Lamb & Eggplant Ragu | Mediterranean Recipes

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Recipe Detail
Mediterranean Recipes "8 ounces whole-wheat rigatoni, rotini or penne 4 ounces ground lamb or lean ground beef 2 cloves garlic, chopped 1/4 teaspoon fennel seed 1 1/2 cups diced eggplant 1 teaspoon extra-virgin olive oil 1 8-ounce can no-salt-added tomato sauce 1/2 cup red wine 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon pine nuts, toasted (see Tip) 1/4 cup crumbled feta, (optional) " "1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions. 2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 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. "

Recipe Detail

Mediterranean Recipes

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

"1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.

2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 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.

"

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