Aubergine Bolognaise

Aubergine Bolognaise combines a rich, savoury beef sauce with tender slices of aubergine for extra depth and texture. The dish is served over tagliatelle, allowing the sauce and vegetables to coat each strand beautifully. It’s hearty, elegant, and a lovely twist on a traditional favourite.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings People

Ingredients

For the Bolognaise Sauce:

500 g beef mince
1 large onion finely diced
2 cloves garlic crushed
1 medium carrot finely diced
1 stalk celery finely diced
400 g chopped tomatoes
2 tbsp tomato purée
150 ml beef stock or water
1 tsp dried oregano
1 tsp dried basil or mixed Italian herbs
1 tbsp olive oil
salt to taste
black pepper to taste
1 Splash red wine optional

For the Aubergine:

1 large aubergine eggplant sliced into ½ cm rounds
2 tbsp olive oil
1 pinch salt

To Serve:

Instructions

Prepare the Aubergine:

Slice the aubergine into thin rounds.
1 large aubergine
Heat a large frying pan with olive oil.
2 tbsp olive oil
Lightly salt the slices, then cook in batches over medium heat for 2–3 minutes per side until golden and softened. Set aside on a plate.
1 pinch salt

Make the Bolognaise:

In a wide pan, heat olive oil over medium heat.
1 tbsp olive oil
Add the onion (and carrot and celery if using) and cook for 5–7 minutes until softened.
1 large onion, 1 stalk celery, 1 medium carrot
Stir in the garlic and cook for another minute.
2 cloves garlic
Add the beef mince and cook, breaking it up with a spoon, until browned.
500 g beef mince
If using, splash in the red wine and let it simmer for a minute.
1 Splash red wine
Stir in chopped tomatoes, tomato purée, oregano, basil and beef stock.
400 g chopped tomatoes, 2 tbsp tomato purée, 150 ml beef stock, 1 tsp dried oregano, 1 tsp dried basil
Season with salt and pepper.
salt, black pepper
Reduce the heat and let the sauce simmer gently for 30 minutes, stirring occasionally.

Cook the Tagliatelle:

Near the end of the sauce cooking time, bring a large pot of salted water to a boil.
Cook the tagliatelle according to packet instructions until al dente.
350 g tagliatelle
Drain, reserving a splash of pasta water if needed to loosen the sauce.

Assemble:

Taste and adjust the seasoning of the bolognaise sauce.
Serve the tagliatelle on plates or in shallow bowls.
Spoon the bolognaise generously over the pasta.
Lay the cooked aubergine slices on top.
Add parmesan and basil if you like to your aubergine bolognaise and serve immediately.
parmesan, basil leaves

Nutrition