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Eggplant Bolognese

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Eggplant Bolognese


2 tablespoons olive oil
2 ¼ cups chopped onion
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
½ pound ground sirloin
8 cups chopped eggplant (about 1/2 pound)
1 tablespoon minced garlic
1 tablespoon tomato paste
½ cup red wine
1 can whole tomatoes, skinless (28 oz.)
1 tablespoon red wine vinegar
10 oz raw wholemeal fettuccine
1 tablespoon kosher salt
¼ cup small fresh basil leaves

To make

Heat the olive oil in a roasting pan over medium-high heat. Add the onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook for 10 minutes or until the beef is browned, stirring until the beef crumbles. Add the eggplant, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper; cook for 20 minutes or until the eggplant is very soft, stirring occasionally. Add the tomato paste; cook for 2 minutes, stirring constantly. Add the wine; cook for 1 minute, scraping off the pan to prevent browning. Add tomatoes; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally and chopping tomatoes as needed. Add the remaining 1/4 teaspoon salt and red wine vinegar.Prepare the pasta according to the instructions on the package, adding 1 tablespoon of kosher salt to the cooking water. Drain the water. Drizzle the sauce over the pasta; sprinkle with basil leaves.
  Views: 82
  Published: 11/20/2023 11:55 PM

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