Beef And Eggplant Sauce For Pasta Recipes

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EGGPLANT BOLOGNESE



Eggplant Bolognese image

Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!

Provided by Cindy Anschutz Barbieri

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h15m

Yield 6

Number Of Ingredients 14

¼ cup olive oil, divided
3 links pork sausage, casings removed
½ pound ground beef
2 pounds eggplant, peeled and chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt
¾ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can petite diced tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 ½ teaspoons dried basil

Steps:

  • Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
  • Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
  • Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g

BEEF & EGGPLANT BOLOGNAISE PASTA BAKE RECIPE - (4.7/5)



BEEF & EGGPLANT BOLOGNAISE PASTA BAKE Recipe - (4.7/5) image

Provided by Lee

Number Of Ingredients 20

1 tbs olive oil
500 g Gravy Beef or mince
1 brown onion, coarsely chopped
1 carrot, peeled, coarsely chopped
1 celery stick, coarsely chopped
2 garlic cloves, crushed
1 small eggplant, cut into 2cm pieces
1 cup (250ml) dry red wine
2 x 400g cans diced tomatoes
2 tbs tomato paste
1 tbs coarsely chopped oregano
375 g dried penne
200 g punnet Perino grape tomatoes
1/2 cup (35g) stale breadcrumbs (made from day-old bread)
Cheese sauce
60 g butter
1/4 cup (35g) plain flour
2 cups (500ml) milk
1 1/2 cups (180g) coarsely grated tasty cheese
1/2 cup (40g) finely grated parmesan

Steps:

  • 1. Heat half the oil in a large heavy-based saucepan over high heat. Add half the beef and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining beef. 2. Heat the remaining oil in the pan. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the eggplant and cook, stirring, for 5 mins or until light golden. Return the beef to the pan and pour over the wine. Bring to the boil. Reduce heat to low. Add the canned tomato, tomato paste and oregano. Cook, covered, stirring occasionally, for 1½ hours or until beef is very tender. 3. Use tongs to transfer the beef to a large bowl. Coarsely shred the beef. Return the beef to the sauce. Season with salt and pepper. 4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. 5. Preheat oven to 200°C. To make the cheese sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is slightly grainy. Add the milk and cook, stirring constantly, for 5 mins or until sauce boils and thickens. Remove from heat. Add 1 cup of the tasty cheese and half the parmesan. Stir until melted and combined. 6. Combine the pasta, beef mixture and grape tomatoes in a large bowl. Spoon into a 12-cup (3-litre) capacity ovenproof dish. Pour over the cheese sauce. Sprinkle with remaining cheese and breadcrumbs. Bake for 30 mins or until golden brown and bubbling.

EGGPLANT AND BEEF PASTA SAUCE



Eggplant and Beef Pasta Sauce image

I devised this combination originally to be put on top of Rice, but it actually is a lot better on pasta, especially potato Gnocchi.

Provided by Kira5029

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

450 g eggplants
500 g beef mince
6 garlic cloves
6 small red chilies
2 canned tomatoes
1 onion
100 ml red wine
mushroom
Tabasco sauce
salt
pepper
dry oregano
butter
olive oil

Steps:

  • Cut Eggplant into pieces and soak in salted water for about 20 minutes. Take out and dry.
  • Slowly melt butter and olive oil together in a large pan, make sure not Add the finely chopped chili and garlic and simmer on a low heat for a few minutes.
  • Add the chopped onion - cook on low for a few minutes.
  • Add the mushrooms, make sure there is enough oil.
  • Add the eggplant and leave to cook until the eggplant is soft.
  • In the meantime cook the beef mince in a separate pan, if you want a stronger garlic flavour, add some crushed garlic to this as well.
  • Add one tin of tomatoes to the Beef Mince, and one to the Eggplant, let it cook for a few minutes, then put a splash of red wine in the Eggplant. (This doesn't really matter how you want to do it, because the next step is putting the mince in the eggplant pan anyway!).
  • Add the beef mince to the other pan.
  • Let the sauce simmer for about 10 minutes, or until the sauce has thickened.
  • Add some dry oregano to the sauce, salt, pepper and some Tabasco sauce. Only add as much Tabasco sauce as you think you can handle, but you should put in some because it does make a difference to the sauce.
  • If the sauce is looking a bit watery, add some more butter at different stages in the cooking process.
  • Serve over pasta (Try it over Gnocchi!) and put some grated Parmesan cheese on top. Season to your taste.

Nutrition Facts : Calories 414.6, Fat 25.6, SaturatedFat 9.7, Cholesterol 88.8, Sodium 164.5, Carbohydrate 18.2, Fiber 5.6, Sugar 8.3, Protein 24.6

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