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Eggplant Bolognese

Photo: John Autry; Styling: Cindy Barr
Total time 45 mins
Yield 6 servings (serving size: 1 cup sauce, about 3/4 cup pasta, and 2 teaspoons basil)

Ingredients

  • 2 tablespoons olive oil
  • 2 1/4 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 pound ground sirloin
  • 8 cups chopped eggplant (about 1 1/2 pounds)
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 (28-ounce) can whole tomatoes, undrained
  • 1 tablespoon red wine vinegar
  • 10 ounce uncooked whole-wheat fettuccine
  • 1 tablespoon kosher salt
  • 1/4 cup small fresh basil leaves

Nutrition Information

  • calories 323
  • fat 7.3 g
  • satfat 1.5 g
  • monofat 4.1 g
  • polyfat 1.1 g
  • protein 17.3 g
  • carbohydrate 53.1 g
  • fiber 12.3 g
  • cholesterol 20 mg
  • iron 3.9 mg
  • sodium 553 mg
  • calcium 92 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.

  2. Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.