On a side note, I've been reading some other blogs and some insights about why people blog. Sometimes blogging seems like a very egocentric activity. Trying desperately to be heard by the masses. I think that for me however, I am using the blog as was way of documenting my food experiments. The blog puts all my opinions in one place and gives me a photo history of the cooking experiences I am having.
Pasta with Broccoli Rabe Bolognese (adapted from Weight Watchers)
| ||1/8 tsp table salt, for cooking pasta|
| ||2 tsp olive oil|
| ||1 cup(s) onion(s), chopped|
| ||1 Tbsp minced garlic|
| ||1 pound uncooked lean ground beef (with 7% fat)|
| ||2 1/2 tsp fennel seed, crushed|
| ||28 oz canned tomato puree|
| ||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 bunch broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces|
- Bring a large pot of lightly salted water to a boil.
- Heat oil in a large nonstick pan over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent. Add beef and fennel seeds to pan; cook until browned, breaking up meat with a wooden spoon.
- Stir in tomato puree, 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.