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Beef and Fennel Ragout

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1 small onion, chopped
2 cloves garlic, minced
2 fennel bulbs, coarsely chopped
1 (28-ounce) can crushed tomatoes
1 cup fat-free, low-salt beef broth
1/4 teaspoon dried oregano
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 pound rigatoni pasta, cooked
Fresh Parmesan, fresh oregano sprigs (optional)

Directions
1. Cook beef and onion in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned; drain.
2. Add garlic and fennel and sauté 5 to 7 more minutes or until tender. Add tomatoes, beef broth, oregano, salt and pepper and simmer 8 to 10 minutes. Serve over cooked rigatoni and garnish with Parmesan and fresh oregano, if desired.

Makes 4 to 6 servings.

Cooking Tip: With its rounded pale green bulb, short stems, and feathery green leaves, fennel could be mistaken for a plump bunch of celery. When purchasing fennel, the bulbs should be firm and clean, the stalks straight, and the feathery fronds fresh and green; if flowers are present on the stalks, the bulb is overmature.

Nutritional Analysis Per Serving Based on 6 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 322 (19% from fat); FAT 7.2g (sat 2.1g); PROTEIN 22.5g; CARB 45.2g; FIBER 6.1g; CHOL 40mg; IRON 6.2mg; SODIUM 387mg

Diabetic Exchanges: 2 starch; 2 vegetable; 2 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 309 (12% from fat); FAT 4.2g (sat 1.5g); PROTEIN 24.5g; CARB 45.2g; FIBER 6.1g; CHOL 40mg; IRON 5.0mg; SODIUM 397mg

Diabetic Exchanges: 2 starch; 2 vegetable; 2 very lean meat