Ingredients:
• 1/8 tsp table salt, for cooking pasta
• 2 tsp olive oil
• 1 cup(s) (chopped) onion(s), chopped
• 1 Tbsp minced garlic
• 3/4 pound(s) uncooked lean ground beef (with 7% fat)
• 2 1/2 tsp fennel seed
• 28 oz canned crushed tomatoes, fire-roasted recommended
• 1/4 tsp table salt
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 12 oz uncooked whole-wheat pasta, penne rigate suggested
• 1 pound(s) broccoli rabe, ends trimmed, cut into 1 1/2-inch pieces (I used regular broccoli)
• Parmesan cheese (optional)
Directions:
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. Add Parmesan cheese if desired. *Recipe courtesy of weightwatchers.com
