Eggplant Bolognese

By [e-mail]

Ingredients

• 2 T olive oil
• 2 1/4 C chopped onion
• 3/4 t kosher salt, divided
• 1/2 t black pepper
• 1/2 lb. ground sirloin
• 8 C chopped eggplant ( @ 1 1/2 lbs.)
• 1 T minced garlic
• 1 T tomato paste
• 1/2 C red wine
• 28 oz. can crushed tomatoes
• 1 T red wine vinegar
• 10 oz. pasta
• 1 T kosher salt
• 1/4 C basil leaves

Details

Servings 6

Preparation

Step 1

Heat olive oil in Dutch oven over med-hi heat. Add onion, 1/4 t salt & pepper & beef. Cook 10 min or til beef is browned. Add eggplant, garlic, 1/4 t salt & pepper; cook 20 min or til eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 min., stirring constantle. Add wine, cook 1 min, scraping up any browned bits. Add tomatoes, bring to boil. Reduce heat; simmer 10 min., stirring occasionally. Add remaining 1/4 t salt & red wine vinegar.
Cook pasta til al dente. Drain. Toss with sauce; sprinkle with basil leaves.

323 Cal for 3/4 C pasta