Eggplant Bolognese

Submitted by CaliforniaJan

"From Cooking Light, this is an amazingly flavorful pasta dish. Only 1/2 lb. ground beef and a lot of healthy veggies. Definitely a great meal for a cool night!"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 6

ingredients

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

directions

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.

Reviews

[Artandkitchen]

We all loved this bolognaise. I changed only one step: After cutting the eggplant I roasted it in the oven and then added to the sauce. <br/>If somebody is vegetarian, this recipe would be great even without meat!<br/>Thanks for posting this recipe. Done for ZWT7