6 servings (serving size: 1 cup sauce, about 3/4 cup pasta, and 2 teaspoons basil)
Photo: John Autry; Styling: Cindy Barr
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
How to Make It
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.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.
Delicious. Instead of using ground sirloin I used lean turkey sausage for utter goodness and some beef base to fortify the flavor. Based on other reviews I did use crushed tomatoes instead of whole. Served with sautéed kale and polenta.
This was a delicious pasta sauce. I didn't notice the meat in the ingredient list, and made this, thinking it was vegetarian. It didn't need the meat at all ( we eat meat, but are trying to cut back- this did the trick). The only changes I made were to add some chard to the sauce for extra color and vegetables, a sprinkle of crushed red pepper for heat, and extra garlic. I served it over fettuccine with a generous grinding of Parmesan. It made ample sauce, leaving us some delicious leftovers. I highly recommend it.
I can't tell you how delicious this recipe was! I added a little more tom paste & more eggplant. I used lean grd beef but browned it alone 1st, drained & rinsed with hot water then proceeded with the onion, s&p. Of course, served it with grated parmesean or romano cheese for a real treat!
Maybe it was the tomatoes I used, but the sauce was extremely thin and watery. Maybe it should have read "whole tomatoes in tomato sauce?" And they never really broke down. Next time, I'll used crushed tomatoes.
I made this last night and it was out of this world! I added 1 teaspoon of crushed red pepper flakes when I added the tomatoes to give it some heat and I used fire roasted tomatoes to give it a fiery flavor. I also used turkey instead of sirloin. I will definitely be making this again.
This was really good. It's so meaty and hearty for having so little meat. I disagree with the reviewer that said that it doesn't reheat well. I thought it was even better the next day. The recipe takes a bit longer than I usually spend on dinner on a weeknight, but it's very easy to make. Next time I'm going to try using ground lamb because I love lamb and eggplant together. Perhaps that won't taste much like bolognese any more, but I think it would be really yummy with a little feta sprinkled on top.
i've made this twice now, and it is unbelievably good. i've followed the recipe exactly, and if i were to change anything it would be to add mushrooms if i wanted to change things up a bit. i think it reheats wonderfully, and i will definitely be making this again!
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