Pasta with Broccoli Rabe and Bolognese Sauce

By carvalhohm

Ingredients

• 1/8 teaspoon table salt, for cooking pasta
• 2 teaspoon olive oil
• 1 cup onion, chopped
• 1 tablespoon minced garlic
• 3/4 pound uncooked lean ground beef
• 12 ounces uncooked whole-wheat pasta, penne rigate suggested
• 2 1/2 teaspoon fennel seed
• 28 ounces canned crushed tomatoes, fire-roasted
• 1/4 teaspoon table salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 1 pound(s) cooked spinach, ends trimmed, cut crosswise into 1 1/2-inch pieces

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel 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 cook according to package instructions, 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. Yields about 1 1/2 cups per serving.