Eggplant Bolognese

by | Apr 23, 2017 | 45 minute meals, Beef, Blog, Dinner, Featured | 0 comments

Bolognese and Egg

A great way to make your bolognese appear meatier than it is. A family favorite.



2 tablespoon Olive oil
2 1/4 cups onion ( chopped )
3/4 teaspoon kosher salt ( divided )
1/2 teaspoon black pepper
1/2 pound top sirloin steak ( ground )
8 cups eggplant ( chopped and peeled )
1 tablespoon garlic ( minced )
1 tablespoon tomato paste
1/2 cup red wine
1 Can (16 oz) tomatoes ( crushed )
1 tablespoon red wine vinegar
10-ounce fettuccine ( whole wheat )
1/4 cup basil leaves


Heat olive oil over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally… Add remaining 1/4 teaspoon salt and red wine vinegar.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves
And if you are feeling adventurous, fry up an egg and top your spaghetti with it. You won’t be disappointed.