Rigatoni with beef and aubergine ragu
Prep:
10 mins
Cook:
20 mins
Aubergine gives this pasta sauce a rich meatiness that complements the beef.
300g rigatoni
500g minced beef
4 cloves garlic, chopped
½ tsp fennel seed
1 medium aubergine, cubed
2 tsp olive oil
400g passata
235ml red wine
1 tbsp dried oregano
1 tsp salt
1 tsp freshly ground pepper
2 tsp pine nuts, toasted
50g crumbled feta, (optional)
Bring a large pot of water to a boil.
Cook pasta according to the instructions and drain.
Brown the mince then add the garlic and fennel seeds in a large non-stick pan over medium heat.
Add the aubergine and olive oil and cook, stirring occasionally, until the aubergine browns, about 5 minutes.
Add the passata and wine and cook, stirring occasionally, until the sauce thickens, about 10 minutes.
Stir in oregano, salt and pepper.
Serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Serves
6
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Alcohol, Beef, Cheese, Pasta & Noodles, Vegetables, Nuts, Oil, Herbs
Recipe Type
Family Dinners
Cuisine
Italian
Level of Difficulty
Easy
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