Eggplant Bolognese

  • carolfitz Posted: 01/16/11
    Worthy of a Special Occasion

    Made one day in advance to recipe, using ground meat blend of 2/3 beef to 1/3 lamb rather than all-beef and petite diced tomato rather than whole. Also, our eggplant needed a longer simmer til tender. Served with spinach/mushroom salad. Hearty football-playoff supper, well-received.

  • Whygal Posted: 10/15/10
    Worthy of a Special Occasion

    What a great recipe using eggplant! My family loves eggplant so I am always looking for something new and different to make. I made the recipe exactly as written and would not change a thing. Excellent!!

  • JulieA Posted: 09/28/10
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    This is just wonderful; I've never written a review before, but this was so good I had to write. The only "change" is I used ground beefalo (beef and buffalo) from the local farmers market. But it is great - and faster than most sauces.

  • veryslowcook Posted: 11/25/10
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    The sauce comes out really nice, even without having to cook it for an hour or more. Rich flavors. Minor modifications- 3/4c. wine, regular linguine instead of whole wheat. Leftovers warmed up great.

  • CherylR1954 Posted: 10/10/10
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    I love this dish. I always freeze up leftovers at the time I've completed cooking, and came out w/more than 6 servings, which is great. I weighed the eggplant, ground sirloin, and pasta, and didn't bother to measure. But, I do believe that this makes more than 6 servings if you're watching your calories. I froze 6 servings, am eating the 7th, and have almost a cup of sauce leftover for more pasta later. The only change I made was using Muir Glen diced fire-roasted tomatoes. I believe that they beat other canned tomatoes hands down.

  • CharmCityCook Posted: 09/27/10
    Worthy of a Special Occasion

    This was perfection. I didn't buy enough eggplant, so went a little heavier on the meat (I know, I know!) but even so, I loved everything about this recipe and will definitely make again. Bittman did a perfect job replicating the feel of bolognese without the heaviness. Added about a tsp of sugar at the end, just to finish. Felt it needed a little something. Served with Barilla Plus spaghetti. Yum!

  • AriaVagabond Posted: 02/03/11
    Worthy of a Special Occasion

    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!

  • staceejo Posted: 12/01/10
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    This was delicious. There was a lot of work involved though and the next day it did not reheat well. I'm not sure I'd spend the time on it again with no leftover possibilities.

  • CarlaV Posted: 09/24/10
    Worthy of a Special Occasion

    My boyfriend's exact words while eating this, "Babe, if you ever wanted to poison me, you could do it with this spaghetti." This from a boy who grew up eating spaghetti that was just lots of ground beef + ragu...trust me this recipe is not only delicious but also has a wide appeal!

  • laceyhawkins Posted: 10/04/10
    Worthy of a Special Occasion

    i was soo excited to make this recipe w/all the rave reviews. my fiance and i that it was average at best. i think he would have preferred 1 lb of meat instead of 1/2 lbs. i will probably never make this recipe again :(

  • crusnock Posted: 06/04/11
    Worthy of a Special Occasion

    We made the recipe as is, and even my husband (who doesn't normally eat eggplant) loved it. We did end up needing more than 12 ounces of pasta to use up all of the sauce...

  • bellymama Posted: 04/11/11
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    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.

  • anderslc Posted: 09/30/11
    Worthy of a Special Occasion

    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.

  • SMStauffer Posted: 01/11/12
    Worthy of a Special Occasion

    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.

  • JazzieNP Posted: 09/08/12
    Worthy of a Special Occasion

    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!

  • TCUnurse Posted: 01/02/14
    Worthy of a Special Occasion

    Healthy alternative to regular bolognese with adding eggplant to the mix and cutting back on some of the meat but not missing the bulk and full-filling of a hearty pasta bolognese

  • MMowry Posted: 03/03/14
    Worthy of a Special Occasion

    Soo good! The eggplant gave the sauce a great flavor. My nine year old thought it was a little bitter so I might cut back on the red wine vinegar in the end. Definitely a keeper.

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