Savory Eggplant and Beef Ragu
Warm up your evenings with this delightful Savory Eggplant and Beef Ragu. Inspired by Cooking Light, this dish features a robust blend of ground sirloin and an abundance of nutritious vegetables, making it a well-rounded meal for the whole family. With tender eggplants, aromatic garlic, and a splash of red wine to enhance flavors, this hearty pasta dish isn't just a feast for your taste buds but also a great way to sneak in the goodness of veggies. Perfect for a cool night, this recipe serves six and transforms simple ingredients into a sumptuous dining experience.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
olive oil
2 tablespoons (none)
onions
2 1/4 cups (chopped)
kosher salt
3/4 teaspoon (divided)
black pepper
1/2 teaspoon (divided)
ground sirloin
1/2 lb (none)
eggplants
8 cups (chopped (about 1 1/2 pounds))
garlic
1 tablespoon (minced)
tomato paste
1 tablespoon (none)
red wine
1/2 cup (none)
whole tomatoes
1 (28 ounce) can (undrained)
red wine vinegar
1 tablespoon (none)
whole-wheat fettuccine
10 ounces (uncooked)
fresh basil leaves
1/4 cup (small)
Instructions
1
Heat olive oil in a Dutch oven over medium-high heat. Add chopped onions, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and ground sirloin. Cook for about 10 minutes until the beef is browned and crumbled, stirring occasionally.
2
Stir in the chopped eggplant, minced garlic, 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for an additional 20 minutes, or until the eggplant is very tender, stirring occasionally to ensure even cooking.
3
Add the tomato paste to the Dutch oven and cook for 2 minutes, stirring constantly to incorporate it evenly into the mixture.
4
Pour in the red wine and cook for 1 minute, allowing it to deglaze the pan and lift any browned bits from the bottom.
5
Stir in the undrained whole tomatoes and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, stirring occasionally and breaking up the tomatoes with a spoon as needed.
6
Finally, mix in the remaining 1/4 teaspoon salt and the red wine vinegar. Allow the sauce to simmer on low heat while you prepare the pasta.
7
In a separate pot, cook the uncooked whole-wheat fettuccine according to the package directions, adding 1 tablespoon of kosher salt to the boiling water. Drain the cooked pasta.
8
Toss the drained pasta with the eggplant and beef sauce until well combined. Serve immediately, garnished with small fresh basil leaves.
Nutrition Information
5.5g
Fat
40g
Carbs
9.7g
Protein
4.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Eggplant and Beef Ragu.
How many calories are in a serving of Savory Eggplant and Beef Ragu?
There are 300 calories per serving.
How much ground sirloin is required for this dish?
You will need 1/2 lb of ground sirloin.
What is the total eggplant requirement?
The recipe calls for 8 cups of chopped eggplant, which is approximately 1 1/2 pounds.
What kind of pasta should I use?
The recipe recommends using 10 ounces of uncooked whole-wheat fettuccine.
How much protein is in one serving?
Each serving contains 9.7g of protein.
What is the fat content per serving?
The fat content is 5.5g per serving.
How many carbohydrates are in this recipe?
There are 40g of carbohydrates per serving.
How much fiber does this dish provide?
This dish provides 4.5g of fiber per serving.
What type of wine is used in the sauce?
The recipe uses 1/2 cup of red wine.
How much garlic is needed?
You will need 1 tablespoon of minced garlic.
What size can of tomatoes is required?
One 28-ounce can of undrained whole tomatoes is needed.
How long should the beef and onions cook together?
They should be cooked for about 10 minutes until the beef is browned and crumbled.
How long do I need to cook the eggplant?
The eggplant should be cooked for 20 minutes or until it is very tender.
What is the purpose of the tomato paste?
One tablespoon of tomato paste is cooked for 2 minutes to incorporate flavor into the mixture.
What is used to deglaze the pan?
Red wine is poured in and cooked for 1 minute to deglaze the pan and lift browned bits.
When do I add the red wine vinegar?
One tablespoon of red wine vinegar is mixed in at the end after the sauce has simmered with tomatoes.
What is the recommended garnish?
The dish should be garnished with 1/4 cup of small fresh basil leaves.
How much salt should be added to the pasta water?
Add 1 tablespoon of kosher salt to the boiling water for the pasta.
What equipment is used to cook the sauce?
A Dutch oven is recommended for cooking the ragu.
How many total ingredients are in this recipe?
The recipe contains 13 ingredients.
What tags are associated with this recipe?
Tags include pasta, eggplant, bolognese, vegetarian, healthy, italian, comfort food, and dinner.
How many onions are needed?
You need 2 1/4 cups of chopped onions.
Is the recipe inspired by a specific source?
Yes, this dish is inspired by Cooking Light.
How much total salt is used in the sauce?
The sauce uses 3/4 teaspoon of kosher salt, divided throughout the steps.
How much black pepper is used?
The recipe uses 1/2 teaspoon of black pepper, divided.
Should the tomatoes be drained?
No, the whole tomatoes should be added undrained.
How long should the tomato mixture simmer?
The mixture should simmer for 10 minutes after being brought to a boil.
How should the whole tomatoes be handled in the pot?
They should be broken up with a spoon as they simmer.
How much olive oil is used for sautéing?
The recipe uses 2 tablespoons of olive oil.