Pasta with Broccoli Rabe and Bolognese Sauce

Boy oh boy, is this good! If you're looking for a new pasta dish be sure to try this one out! I even will serve it with side of green beans to get even more veggies in! This recipe is also really good with lean ground turkey instead of beef. And if you don't like broccoli rabe, try using regular broccoli instead! Its just as good!

Pasta with Broccoli Rabe and Bolognese Sauce
Servings: 6
Points: 7

Ingredients
1/8 tsp table salt, for cooking pasta
2 tsp olive oil
1 cup onion(s), chopped
1 Tbsp minced garlic
3/4 pound 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 small tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
1 pound broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces

Instructions
1) Bring a large pot of lightly salted water to a boil.

2) 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, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.

3)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.

4) 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.

5) Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.