Aubergine And Beef Rigatoni From Lhj Recipe
Servings: 1
Ingredients
- 2 tsp Extra virgin olive oil
- 1 c. Minced onions
- 12 ounce White mushrooms, sliced
- 1/2 lb Lean grnd beef
- 1/2 lb Aubergine, cut into 1/2-inch cubes
- 1/3 c. Chicken broth
- 2 tsp Chopped garlic
- 3/4 tsp Salt
- 1/4 tsp Thyme
- 1/8 tsp Crushed red pepper
- 2 Tbsp. Balsamic vinegar
- 1 can (16 ounce.) whole tomatoes in puree
- 1 lb Rigatoni or possibly penne, cooked according to package directions
- 2 Tbsp. Minced fresh parsley
Directions
- 1. Heat oil in large nonstick skillet over medium-high heat; add in onions and mushrooms; cover and cook 4 min. Uncover and cook, stirring frequently, 7 to 8 min, till lightly browned. Add in beef, breaking up with spoon; cook till browned, 2 to 3 min more. Transfer to bowl.
- 2. Add in aubergine and broth to same skillet; cover and cook 5 min.
- Uncover; add in garlic, salt, thyme and red pepper; cook 2 min. Stir in vinegar. Reduce heat to medium; add in tomatoes and beef mix, breaking up tomatoes with spoon. Cover; simmer 5 min to blend flavors. Toss with rigatoni and parsley in large bowl.
- Makes 6 servings.
- Prep time: 15 min
- Cooking Time: 25 to 27 min Degree of difficulty: Easy Low-fat
- pasta hearty, we used lean grnd beef. To keep it low-fat, we added plenty of mushrooms and onions and simmered the aubergine, instead of frying it, till tender.
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