Description
A rich and comforting take on classic Bolognese, this version features tender roasted eggplant simmered in a savory tomato-meat sauce served over pasta. It’s hearty, flavorful, and perfect for any night of the week.
Ingredients
Scale
- 1 medium eggplant (about 1 lb), cut into 1-inch cubes
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- 1 lb ground beef or mixed beef/pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pinch of crushed red pepper flakes (optional)
- Fresh basil and grated Parmesan, for garnish
- Pasta of your choice (e.g. tagliatelle, rigatoni)
Instructions
- Preheat oven to 425°F (220°C). Toss eggplant with 1 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and tender.
- In a large skillet, heat remaining olive oil over medium-high. Add ground meat and cook until browned, about 6–8 minutes. Drain excess fat.
- Add onion, carrot, and garlic. Sauté until softened, then stir in tomato paste and cook for 1 minute.
- Add wine (if using), let it reduce slightly, then add crushed tomatoes, oregano, basil, and red pepper flakes. Simmer gently for 30 minutes.
- Add roasted eggplant to the sauce, stir to combine, and continue to simmer until flavors meld.
- Cook pasta according to package instructions. Toss with sauce, garnish with basil and Parmesan, and serve.
Notes
- Salt the eggplant before roasting to draw out bitterness.
- Use a meat blend (beef and pork) for deeper flavor.
- Simmer the sauce longer for even richer results.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg