I love a good meaty pasta dish, it’s rich and perfect cold weather fare. This recipe couldn’t be easier, and has a surprise ingredient, eggplant which adds an amazing flavor and texture, it’s similar to a bolognese but not your traditional recipe. I have posted recipes from Windy before, well, it was a few years ago and I posted her recipe for turkey meatballs in a cream sauce. She doesn’t have a food blog but I think she should. Her recipes are delicious, nutritious and budget conscience. Whether making this for one or a family (it tastes even better the next day) you should give this recipe a try. You can use whatever type of pasta you like, whether long noodles or a substantial pasta like rigatoni it is wonderful, gnocchi would be great as well.
Beef and eggplant ragu
Serves 4 generously
4 garlic cloves chopped
1 shallot chopped
1/2 small onion (red or yellow)
1 lb 80% Lean ground beef
1 small Eggplant peeled and cubed
1 28 oz can Tomato Puree
1 cup red wine
3 Bay Leaves
1 tsp sugar (optional)
Dice and sautée garlic, shallots and onion for about 3 min. Add ground beef. Cook until ground beef is browned then add eggplant and cook about 4 min longer. Add canned tomato, wine, salt, pepper, sugar and bay leaves. Cover and simmer for about 20-30 min.
Cook pasta of your choice. I used fettuccine. Toss pasta with sauce and sprinkle pecorino Romano on top. Also good with a dollop of ricotta. 😋