Beef and Eggplant Ragu with Rigatoni

by Rachael Ray 11:19 AM, December 20, 2016

Aired July 26, 2017

Serves 4

2 tablespoons olive oil
1 pound 80% lean ground beef
Salt and pepper
1 medium, firm eggplant (about 1 1/4 pounds), peeled and finely chopped
3 large cloves garlic, finely chopped
1 sprig fresh oregano, leaves stripped and finely chopped or 1 teaspoon (about 1/3 palmful) dried
1 1/2 teaspoons (a scant 1/2 palmful) fennel seeds
1 teaspoon (a scant 1/3 palmful) crushed red pepper
3 tablespoons tomato paste
About 1 cup red wine
1 cup chicken or beef stock
1 28-ounce can San Marzano tomatoes
1 pound large rigatoni
Olive oil, for drizzling and to serve
Grated ricotta salata or dollops of fresh ricotta, to mix in or freshly grated Pecorino Romano, to pass


Bring a large pot of water to a boil for the pasta.
Preheat a large, nonstick or cast-iron skillet over medium-high to high heat with olive oil, two turns of the pan. Add the beef and cook, stirring occasionally, breaking up with a spoon until browned about 4 minutes; season with salt and pepper. Add the eggplant, garlic, oregano, fennel seeds and crushed red pepper, and cook, stirring often, until the eggplant is softened, 3-4 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Add the wine and stir until absorbed, about 3 minutes. Add the stock and the tomatoes and their juices, crushing the tomatoes with your hands as you add them into the pan. Reduce the heat to medium-low and simmer at a low bubble while cooking the pasta.
Cook the pasta in boiling salted water to a little under al dente. Reserve a cup of cooking water before draining.
Add the pasta to the ragu along with half the starchy water and toss until the pasta is al dente, about 1 minute. Season to taste, adding more starchy water if too dry.
Top with a drizzle of olive oil and some cheese and serve from the skillet into shallow bowls.


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