Eggplant Bolognese

Name: Eggplant Bolognese
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

14 ingredients

2 steps

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.