- 6
4/5
(1 Votes)
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
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
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