Pasta with Broccoli Rabe and Bolognese Sauce

Points: 7

Pasta with Broccoli Rabe and Bolognese Sauce

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  • Prep Time


  • Total Time


  • Servings



  • ⅛ Tsp salt

  • 2 Tsp olive oil

  • 1 C onion chopped

  • 1 Tbsp minced garlic

  • ¾ lb lean ground beef (w/7% fat)

  • 2½ Tsp fennel seed

  • 28 oz canned crushed tomatoes, fire roasted recommended

  • ¼ Tsp salt

  • ½ Tsp crushed red pepper flakes

  • ½ Tsp dried oregano

  • 12 oz uncooked whole wheat pasta penne rigate suggested

  • 1 lb broccoli rabe ends trimmed cut crosswise into 1½ inch pieces


Bring large pot of lightly salted water to boil Make sauce heat oil in large nonstick skillet over medium high heat. Add onion and garlic cook stirring frequently until onion is translucent about 6 minutes. Add beef and frennel seeds to skillet; cook until browned breaking up meat with a wooden spoon about 3 to 4 minutes Stir in tomatoes salt red pepper flakes and oregano; bring to a boil. Reduce heat to medium low and simmer until slightly thickened about 10 minutes While sauce simmers add pasta to boiling water and cookin according to package insturctions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender. Drain pasta and broccoli rabe; return to pot. Add sauce toss to mix and coat. Also great with lean ground turkey instead of beef


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