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Eggplant and Beef Bolognese


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I LOVE my pasta. Hence why my waistline isn't what I'd like it to be, but as my aunty once said "I'm here for a good time, not a long time", so I'll enjoy my pasta and then go work some of it off at the gym.

So it's no surprise I wanted to try this recipe from the latest Donna Hay magazine.
I haven't used eggplant before believe it or not! Was never really a fan, but since starting cooking, I've been eager to try new flavours and all the things I've been missing out on!

I couldn't find any pappardelle pasta, so I settled on curly fettuccine. It almost looks like squid instead of pasta!

So I peeled the eggplant and was starting to chop it up when my dad comes over and goes "What's THAT?!" I couldn't help but laugh because I also thought it looked weird when it was naked, almost like a melon or something!

The sauce didn't taste all that fantastic, so I seasoned it with salt, pepper and sugar. It was still a bit runny and didn't look that great to I added in a tub of tomato paste and BAM! It looked much better and tasted amazing!

The torn bocconcini and basil add a lovely finishing touch. Better than your average bolognese. Luckily there were leftovers so I can enjoy it again today!

Eggplant and Beef Bolognese
Donna Hay with alterations by Iron Chef Shellie

400g pappardelle pasta, or fettuccine
2 tablespoons olive oil
1 eggplant, chopped
2 cloves garlic, crushed
500g beef mince
2 x 400g cans chopped tomatoes
1 tub tomato paste
1/2 cup basil leaves
240g bocconcini, torn

1. Cook the pasta as per instructions on the packet. Drain and keep warm.

2. Heat the oil in a large frying pan over high heat. Add the eggplant and garlic and cook for 2-3 minutes or until golden.

3. Add the beef and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add the tomato and cook for 5 minutes or until thickened. Add 1 tub of tomato paste and stir through.

4. Add the pasta and toss to combine. Top with basil and bocconcini to serve.

Serves 4.

Voila! Bon App├ętit!


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