Beef Eggplant Bolognaise Pasta Bake Recipe 475

EGGPLANT BOLOGNESE

Steps:

• In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
• Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
• Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
• Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
• Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.

EGGPLANT ZUCCHINI BOLOGNESE

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

EGGPLANT BOLOGNESE

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.

EGGPLANT-BEEF PASTA BAKE

Steps:

• In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly.
• Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir pasta into meat mixture.
• Line a 2-quart baking dish or 8x8x1 3/4-inch square disposable foil pan with a triple layer of plastic wrap, extending the wrap to one side so there is enough to cover when folded back over dish. Transfer meat mixture to the prepared baking dish. Fold plastic wrap over food, then wrap dish completely in foil. Freeze for up to 4 months
• To serve, remove foil from baking dish. Lift frozen food out of dish and remove plastic wrap; return food to dish. Cover with foil and thaw in the refrigerator overnight.
• Preheat oven to 350°F. Bake, covered, about 75 minutes or until heated though (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

CHEESY EGGPLANT-BEEF BOLOGNESE PASTA BAKE

Steps:

• Heat the oil in a wide heavy-based saucepan and cook the onion, garlic and celery stirring occasionally, over a medium-low heat for 5 minutes.
• Add the eggplant cubes and carrot, stir well. Cook for about 10 minutes, stirring frequently, still on medium-low heat.
• Stir in the cumin, coriander and smoked paprika. Turn the heat up to high, add ground beef and use a fork to break it up a little. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Add chicken broth and simmer for 10 minutes. Than add the puréed tomatoes, season with salt and pepper, simmer for 10 minutes more.
• In the meantime, bring a pot of salted water to a boil and cook the pasta 1 minute less of al dente according to the package directions.
• Toss the pasta with the bolognese sauce, transfer to a heatproof bowl. Top with both mozzarella cheeses and pine nuts. Transfer to the oven and bake 10 minutes at 200°C/400°F, or until the cheese is melted and has that nice golden brown color.
• Serve bubbling from the oven for true comfort food. Enjoy!

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

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 BOLOGNESE

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or 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 and breaking up the tomatoes as necessary. 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.

BOLOGNESE PASTA BAKE

Steps:

• Pre-heat the oven to 200ºc.
• Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
• Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
• Add the remaining pasta and top with the rest of the cheese.
• Place in the oven and bake until bubbling and the top is golden.
• Remove from the oven and allow to rest for 10 minutes before serving.