Post by Deleted on Jan 31, 2019 17:18:20 GMT -5
Eggplant Bolognese
I make my own Bolognese sauce with beef and pork and have never heard this method. I will try since I love Eggplant Parm but it is so much work that I think I can twerk this recipe and mimic an eggplant parm. Or I'll just do it with zoodles
Active Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups pasta, 2/3 cup sauce)
Ingredients
1 (16-oz.) globe eggplant
3 tablespoons olive oil, divided
1 cup chopped yellow onion (from 1 small onion)
4 ounces fresh shiitake mushrooms, stemmed and chopped (about 3/4 cup)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon finely chopped fresh oregano
1/3 cup dry red wine
1 (17.6-oz.) box crushed tomatoes
1 (15-oz.) can tomato sauce 8 ounces uncooked bucatini pasta
1/4 cup heavy cream ( I always use 1/2 & 1/2 same thing
3/4 teaspoon kosher salt
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup loosely packed fresh small basil leaves
How to Make It
Step 1
Using the grating disc attachment of a food processor or a box grater, process eggplant until finely shredded. Squeeze liquid from eggplant using a clean kitchen towel; discard liquid. Set aside eggplant.
Step 2
Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms begin to brown, 3 to 4 minutes. Add shredded eggplant, and cook, stirring occasionally, until eggplant is browned, about 6 minutes. Add garlic and oregano, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add wine, and cook, stirring and scraping to loosen browned bits from bottom of saucepan, until wine is nearly evaporated, about 30 seconds. Stir in crushed tomatoes and tomato sauce. Bring to a boil, and reduce heat to low. Cover and cook, stirring occasionally, until sauce is slightly reduced and vegetables are very tender, about 1 hour.
Step 3
While sauce simmers, cook pasta according to package directions.
Step 4
Stir cream and salt into sauce. Divide pasta evenly among 6 dishes; ladle about 2/3 cup sauce over each. Sprinkle evenly with Parmesan and basil leaves.
I make my own Bolognese sauce with beef and pork and have never heard this method. I will try since I love Eggplant Parm but it is so much work that I think I can twerk this recipe and mimic an eggplant parm. Or I'll just do it with zoodles
Active Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups pasta, 2/3 cup sauce)
Ingredients
1 (16-oz.) globe eggplant
3 tablespoons olive oil, divided
1 cup chopped yellow onion (from 1 small onion)
4 ounces fresh shiitake mushrooms, stemmed and chopped (about 3/4 cup)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon finely chopped fresh oregano
1/3 cup dry red wine
1 (17.6-oz.) box crushed tomatoes
1 (15-oz.) can tomato sauce 8 ounces uncooked bucatini pasta
1/4 cup heavy cream ( I always use 1/2 & 1/2 same thing
3/4 teaspoon kosher salt
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup loosely packed fresh small basil leaves
How to Make It
Step 1
Using the grating disc attachment of a food processor or a box grater, process eggplant until finely shredded. Squeeze liquid from eggplant using a clean kitchen towel; discard liquid. Set aside eggplant.
Step 2
Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms begin to brown, 3 to 4 minutes. Add shredded eggplant, and cook, stirring occasionally, until eggplant is browned, about 6 minutes. Add garlic and oregano, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add wine, and cook, stirring and scraping to loosen browned bits from bottom of saucepan, until wine is nearly evaporated, about 30 seconds. Stir in crushed tomatoes and tomato sauce. Bring to a boil, and reduce heat to low. Cover and cook, stirring occasionally, until sauce is slightly reduced and vegetables are very tender, about 1 hour.
Step 3
While sauce simmers, cook pasta according to package directions.
Step 4
Stir cream and salt into sauce. Divide pasta evenly among 6 dishes; ladle about 2/3 cup sauce over each. Sprinkle evenly with Parmesan and basil leaves.