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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 555.1
  • Total Fat: 20.0 g
  • Cholesterol: 67.5 mg
  • Sodium: 413.8 mg
  • Total Carbs: 71.2 g
  • Dietary Fiber: 12.0 g
  • Protein: 27.1 g

View full nutritional breakdown of Rigatoni and Fennel Bolognese calories by ingredient
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Rigatoni and Fennel Bolognese

Submitted by: BELLATROTTA

Introduction

This lightened Bolognese version still has a good helping of lean ground beef and a big boost of flavor from bacon, fennel, and Parmesan cheese. WW: 6 Points. This lightened Bolognese version still has a good helping of lean ground beef and a big boost of flavor from bacon, fennel, and Parmesan cheese. WW: 6 Points.
Number of Servings: 6

Ingredients

    3/4 pound(s) 90% lean/10% fat raw ground beef
    3 slice(s) uncooked turkey bacon, chopped
    1 medium onion(s), chopped
    1/2 medium fennel bulb(s), cored and chopped
    1 medium carrot(s), chopped
    2 medium garlic clove(s), minced
    1 tsp fennel seed, lightly crushed
    28 oz canned crushed tomatoes
    1/2 cup(s) white wine, dry
    1/4 cup(s) grated Parmesan cheese
    1/4 tsp black pepper, freshly ground
    4 cup(s) cooked rigatoni, hot

Directions

* Heat a large nonstick skillet over medium-high heat. Add the beef and bacon. Cook, breaking the beef up with a spoon, until the beef and bacon brown, 4–6 minutes. Add the onion, fennel, carrot, garlic, and fennel seeds. Cook, stirring frequently, until the vegetables are slightly softened, 5–6 minutes.

* Stir the tomatoes and wine into the skillet; bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until slightly thickened, 12–15 minutes. Remove from the heat, then stir in the Parmesan cheese and pepper. Serve over the rigatoni. Yields 2⁄3 cup sauce and 2⁄3 cup rigatoni per serving.

Notes

* You can serve the Parmesan cheese on the side instead of stirring it into the sauce, if you prefer. You’ll need about 1/2 pound dry rigatoni to get 4 cups cooked.

Crushing fennel seeds releases their rich, aromatic flavor. To crush them, place the fennel seeds between sheets of wax paper and pound with a wooden mallet or the end of a rolling pin.

Number of Servings: 6

Recipe submitted by SparkPeople user BELLATROTTA.






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