When it comes to Italian pasta sauces, I still haven't figured out the differences between them all, so please excuse me if I've incorrectly named this one. I believe Ragus typically are a meat based sauce, but there sure are plenty recipes for eggplant and other vegetable ragus. If I'd followed a recipe, I'd just call this whatever they did, but since I couldn't find the one I wanted to use, I just went on my own. Regardless of what it should be called, it was wonderful.
This was a highly flavorful sauce and quite hearty for being meatless. You know you've created a successful meal when your husband tells you multiple times during eating how delicious it is. And since its loaded with veggies, pretty good for you too. I served this over a high protein multigrain farfalle, but really any pasta will do. (I just have always liked farfalle and am happy that I've begun finding whole wheat and multigrain varieties lately.)
serves 4-5
1 medium eggplant, peeled and cut into 1/2 in. cubes
1/4 cup olive oil, divided
kosher salt and fresh ground pepper
1 large carrot, finely chopped
1 celery rib, finely chopped
3 cloves garlic, minced
1 medium onion, minced
1 (8 oz.) package sliced cremini mushrooms
1 (14.5 oz.) can Italian style diced tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/3 cup dry red wine (I used a Petite Sirah)
1/2 tbsp dried basil
1 bay leaf
crush red pepper, to taste
1 (14.5 oz.) box multigrain farfalle, or pasta of choice
fresh grated parmesan, for serving
Preheat oven to 400. Arrange eggplant on roasting pan or rimmed baking sheet. Drizzle with 3 tbsps of olive oil, salt and pepper. Toss to coat. Roast in preheated oven for 30 minutes, shaking pan occasionally. Set aside.
Heat remaining oil in a large skillet over medium heat. Add carrot, celery, garlic and onion. Season with salt and pepper, and saute for 5 minutes, stirring frequently. Add mushrooms, and saute for another 5 minutes.
Add roasted eggplant to sauteed vegetables, using a wooden spoon to scraped up any browned bits. Add tomatoes, paste, sauce, wine, basil, bay leaf and red pepper and stir to combine. Cover and reduce heat to medium low. Simmer for 30 minutes.
While sauce is simmering, cook pasta according to package directions. Drain. Remove and discard bay leaf from sauce and serve over top of cooked pasta with grated parmesan.
This was a highly flavorful sauce and quite hearty for being meatless. You know you've created a successful meal when your husband tells you multiple times during eating how delicious it is. And since its loaded with veggies, pretty good for you too. I served this over a high protein multigrain farfalle, but really any pasta will do. (I just have always liked farfalle and am happy that I've begun finding whole wheat and multigrain varieties lately.)
serves 4-5
1 medium eggplant, peeled and cut into 1/2 in. cubes
1/4 cup olive oil, divided
kosher salt and fresh ground pepper
1 large carrot, finely chopped
1 celery rib, finely chopped
3 cloves garlic, minced
1 medium onion, minced
1 (8 oz.) package sliced cremini mushrooms
1 (14.5 oz.) can Italian style diced tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/3 cup dry red wine (I used a Petite Sirah)
1/2 tbsp dried basil
1 bay leaf
crush red pepper, to taste
1 (14.5 oz.) box multigrain farfalle, or pasta of choice
fresh grated parmesan, for serving
Preheat oven to 400. Arrange eggplant on roasting pan or rimmed baking sheet. Drizzle with 3 tbsps of olive oil, salt and pepper. Toss to coat. Roast in preheated oven for 30 minutes, shaking pan occasionally. Set aside.
Heat remaining oil in a large skillet over medium heat. Add carrot, celery, garlic and onion. Season with salt and pepper, and saute for 5 minutes, stirring frequently. Add mushrooms, and saute for another 5 minutes.
Add roasted eggplant to sauteed vegetables, using a wooden spoon to scraped up any browned bits. Add tomatoes, paste, sauce, wine, basil, bay leaf and red pepper and stir to combine. Cover and reduce heat to medium low. Simmer for 30 minutes.
While sauce is simmering, cook pasta according to package directions. Drain. Remove and discard bay leaf from sauce and serve over top of cooked pasta with grated parmesan.
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