Rigatoni with Beef and Eggplant Ragu

Ingredients

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

Directions

Bring a large pot of water to a boil. Cook pasta according to package directions.

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.

Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.