Lamb & Eggplant Ragu With Pasta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Toss the eggplant with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20-25 minutes, until golden brown and tender.
• STEP 2.In a large pot, heat olive oil over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
• STEP 3.In the same pot, add the onion, garlic, and carrots. Cook until the vegetables are softened, about 5 minutes. Add the tomato paste and cook for another minute.
• STEP 4.Return the lamb to the pot and add the diced tomatoes, beef broth, red wine, bay leaves, and dried herbs. Bring to a simmer and let cook for 1-2 hours, until the lamb is tender and the flavors have melded together.
• STEP 5.While the ragu is simmering, cook the pasta according to package instructions. Drain and set aside.
• STEP 6.Once the lamb is tender, remove the bay leaves and use a fork to shred the meat. Stir in the roasted eggplant and season with salt and pepper to taste.
• STEP 7.Serve the ragu over the cooked pasta and garnish with fresh parsley. Enjoy!

Cooking Tips

• For a deeper flavor, marinate the lamb in red wine and herbs overnight before cooking.
• If you prefer a smoother sauce, use an immersion blender to puree the ragu before adding the roasted eggplant.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the ragu over freshly cooked pasta and garnish with grated Parmesan cheese and fresh basil.