Go Back
–+ servings
Print Recipe
No ratings yet

Eggplant and Sausage Ragu

Use the camera icon to toggle the step by step photos on and off. A rich, flavourful and comforting ragu made with eggplant, sausage, fennel, chilli flakes and white wine. Serve with pasta and Parmigiano Reggiano.
Prep Time15 minutes
Cook Time1 hour 50 minutes
Total Time2 hours 5 minutes
Course: pasta
Cuisine: Italian
Servings: 4 - 6 servings
Author: Emily Wyper

Ingredients

  • 1 Carrot
  • 1 Onion
  • 1 Celery
  • 10.5 oz (300g) Italian sausages (about 3-4 large sausages)
  • 1 eggplant (aubergine) cut into small cubes
  • 1 sprig rosemary
  • 1 teaspoon fennel seeds
  • 1 pinch of chilli flakes (I used a little less than ¼ teaspoon)
  • 1/4 cup (60ml) white wine
  • 3 cups (750ml) chicken stock
  • 2 tablespoons tomato paste
  • Salt
  • Olive oil

For serving

  • 14oz (400g) Rigatoni (or pasta of choice)
  • Parmigiano Reggiano or Pecorino Romano for serving on top

Instructions

  • Finely chop the carrot, celery and onion. Add 1-2 tablespoons of olive oil to a large pan on a medium heat and sauté the vegetables until soft (about 10 minutes).
    Two photos in a collage showing finely chopped carrot, celery and onion in a pan.
  • Add a good pinch of salt and pepper to the vegetables, then add the sausage meat, eggplant, rosemary sprig, fennel seeds and chilli flakes and fry for about 5 minutes, breaking up the sausage meat with a wooden spoon. Let the eggplant soften.
    Two photos in a collage showing softened soffritto and adding sausage, eggplant, fennel, rosemary and chilli flakes.
  • Next, add the white wine and cook for 1-2 minutes, then add the tomato paste and half of the chicken stock. Stir until the tomato is well combined and bring to a simmer.
    Two photos in a collage showing adding white wine then tomato paste and stock.
  • Cook uncovered for 45 minutes, then add the remaining stock and simmer on a medium heat for a further 45 minutes until reduced and thickened slightly.
    Two photos in a collage showing the before and after the sauce has reduced and ready.

For servings

  • Bring a large pot of water to a boil and salt it well. Add your pasta and cook until al dente. Use a sieved spoon to transfer the pasta to the ragu and toss until well combined. Serve in bowls topped with Parmigiano Reggiano.

Notes

Prep ahead and storage - you can prep the ragu in advance and store it in the fridge for up to 3 days before reheating and serving with pasta.

Nutrition

Calories: 694kcal | Carbohydrates: 90g | Protein: 30g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 619mg | Potassium: 1038mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2806IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg
QR Code linking back to recipe