Easy Eggplant Bolognese

Easy Eggplant Bolognese
Yield: 8 Servings
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  1. 1 small eggplant, peeled and cut into 1-inch pieces
  2. 1 cup chopped onion
  3. 2 tablespoons olive oil
  4. 3 garlic cloves, chopped
  5. ½ teaspoon pepper
  6. 1 pound lean ground beef
  7. 1 can (28 ounces) san marzano crushed tomatoes
  8. 1-tablespoon tomato paste
  9. ½ cup red wine
  10. 1-tablespoon brown sugar
  11. ½ cup fresh flat leaf parsley, chopped
  12. ½ cup fresh basil, chopped
  13. 8 teaspoons grated Parmesan
  1. Pour olive oil in large sauté pan and cook onion, garlic and eggplant. Add ground beef and cook until no longer pink; about 10 minutes. Drain and stir in tomatoes, tomato puree, red wine, brown sugar, fresh herbs and salt and pepper. Cook over medium low heat until the sauce thickens. Season with more salt and pepper. This will take approximately 1/2 hour. Finish sauce with parmesan or pecorino romano.
  2. Add Bolognese sauce to hot pasta and enjoy
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