There is no official recipe for this -- I just put it together quickly. I browned a pound of ground beef, drained it and set aside in a bowl. I then added some olive oil to my pan and added the diced eggplant, stirring and sauteing a bit, then adding a splash of water, a sprinkle of sea salt and covering to continue cooking until tender and delicate (about 5-10 minutes). Once the eggplant was tender, I added the cooked beef back to the pot and then added a few tablespoons of red wine to the mixture and cooked it uncovered, stirring occasionally, until most of the alcohol had cooked off and it was simply the wine flavor left behind. I poured the remaining pasta sauce (about 1 to 1-1/2 cups) into the beef and eggplant mixture, and let it simmer on low, uncovered for about 20 minutes or so, until it was a rich, thick and meaty ragu (the Italians make ragu; the French make ragout, both pronounced the same). I served it over zucchini noodles (made with my Spirelli). It was delicious and had a rich, hearty, earthy flavor. I topped it with Parmigiano Reggiano and some fresh basil. There are a couple of pics below for you to see. Enjoy!
|When most look at this, they see beef, eggplants and sauce...|
|But when I look at it, I see Beef & Eggplant Ragu!|