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Categories:
olive oil onions white mushrooms beef aubergine chicken broth garlic salt thyme red pepper balsamic vinegar tomatoes rigatoni parsley
Viewed: 32 - Published at: 8 years agoIngredients
- 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
Method
- 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.
