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Beef and eggplant ragu
Beef and eggplant ragu
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Tender beef simmered in a luscious red wine tomato sauce for ultimate flavor.
Ingredients:
  • 36.40 gm olive oil
  • 800g Beef Chuck Steak, cut into 2cm pieces
  • 1 brown onion, coarsely chopped
  • 1 medium eggplant, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 125ml red wine
  • 400g can Diced Tomatoes
  • 40.00 ml basil, chopped
  • 125ml beef stock
  • 375g rigatoni pasta
  • Grated parmesan, to serve
  • Basil leaves, to serve
Instructions:
  • In a large casserole over high heat, heat half of the oil. Season the beef, add to the casserole, and cook in batches, stirring, for 5 minutes or until browned all over.
  • In a hot pan with leftover oil, sauté onion, eggplant, and garlic for 3 minutes until slightly softened. Pour in wine and simmer until most of the liquid evaporates. Stir in tomato, basil, and stock. Simmer on low heat, covered, for 1 1/2 hours until the beef is tender. Season to taste.
  • Cook the pasta in a pot of boiling salted water according to package instructions until it's al dente.
  • Serve the pasta in individual bowls, generously top each portion with the flavorful ragu, and garnish with a sprinkle of parmesan and fresh basil leaves.

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