Spaghetti with Aubergine Bolognese
Tender sautéed aubergine stirred into a rich tomato sauce? Yes please - grab some spaghetti, this is one primo pasta dish.
Substitutes:
- Vegan? Swap Worcestershire Sauce for a vegan alternative or 1tsp of soy sauce.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
1 aubergine (cut into small chunks)
2 celery sticks (chopped)
1 carrot (chopped)
1 onion (chopped)
1 garlic clove (grated)
4 tbsp olive oil
salt & pepper
1 sprig rosemary (chopped)
4 tbsp tomato purée
500 ml vegetable stock
100 ml red wine
1 tsp Worcestershire sauce
1 cup cooked puy lentils
160 g spaghetti
1 tbsp parsley (or basil)
Recipe:
Add some olive oil to a pan over a low-medium heat. Sautée the onion, carrot and celery for about 5 minutes, then add the garlic and cook until fragrant (another 2 minutes or so).
Heat 2 tablespoons of olive oil in a frying pan. Add the aubergine chunks, season with salt and fry for 5-7 minutes, until the aubergine has released its water and started to get golden.
Add the aubergine to the pan with the onion, carrot and celery, along with chopped rosemary. Mix well then add the tomato purée, stock, red wine and Worcestershire sauce. Bring to a boil, then add the cooked lentils. Cook for 15 minutes, or until all the vegetables are tender and the sauce has thickened a little.
Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until al dente. Drain and set aside, saving 2-3 tbsp of pasta water. Stir the pasta water into the ragu.
Divide the spaghetti into plates and top with the aubergine ragu. Serve with fresh herbs and parmesan if you like. Enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
