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Pasta with eggplant ragù · GialloZafferano.com

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  Speaker 1: Pasta with eggplant. Ragu is a rich vegetarian version of
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  Speaker 1: the classic ragua la bolognese. Eggplant gives a soft, hearty texture,
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  Speaker 1: while tomato sauce, herbs, and soy sauce create a thick,
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  Speaker 1: flavorful dressing that coats the pasta very well. Rigatoni works
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  Speaker 1: especially well because the sauce filled ridges and the center
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  Speaker 1: of each piece. For four servings, you need prep time
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  Speaker 1: ten minutes, cook time fifty minutes. Ingredients rigattoni three hundred
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  Speaker 1: and twenty grams eggplant, four hundred grams tomato pure, eight
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  Speaker 1: hundred grams yellow onion, one celery, one rib carrot, one
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  Speaker 1: red wine, one hundred grams tomato paste, twenty grams soy sauce,
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  Speaker 1: fifteen grams. Bay leaves as kneeded, sage as kneeded, time
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  Speaker 1: as kneeded, rosemary as kneaded, extra virgin olive oil forty
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  Speaker 1: grams plus a little more at the end. Find salt
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  Speaker 1: as kneaded, black pepper as kneaded. First, prepare the eggplant.
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  Speaker 1: Cut the eggplant into rough cubes, place the cubes in
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  Speaker 1: a food processor. Blend until the eggplant is finely minced
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  Speaker 1: with a texture similar to ground meat. Set aside. Prepare
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  Speaker 1: the vegetable base. Clean the celery, the kerot, and the
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  Speaker 1: onion finely dice all three. Pour a splash of extra
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  Speaker 1: virgin olive oil into a saucepan. Add the dice, celery, carrot,
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  Speaker 1: and onion. Cook over medium low heat for about ten minutes,
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  Speaker 1: stirring from time to time until the vegetables soften. Add
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  Speaker 1: the eggplant. Add the minced eggplant to the saucepan. Sotet
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  Speaker 1: for a few minutes, mixing well with the vegetables. Season
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  Speaker 1: with a pinch of fine salt. Diglaze and build the sauce.
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  Speaker 1: Pour in the red wine. Let the wine evaporate completely
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  Speaker 1: while the sauce seamers. Add the soy sauce. Add the
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  Speaker 1: tomato paste. Stir until the tomato paste and soy sauce
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  Speaker 1: are fully combined with the vegetables and eggplant. Add the
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  Speaker 1: tomato pure and herbs. Pour in the tomato pure and
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  Speaker 1: mix well. Tie the bay leaves, sage, thyme, and rosemary
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  Speaker 1: together with kitchen twine to form a small bundle. Place
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  Speaker 1: the herb bundle into the sauce. Add another pinch of salt,
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  Speaker 1: stir again. Let ragusimer cover the saucepan with the lid
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  Speaker 1: leaving it slightly ajar. Let the sauce simmer over medium
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  Speaker 1: low heat for about thirty minutes, stair occasionally so d
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  Speaker 1: ragu does not stick to the bottom. When there are
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  Speaker 1: about ten minutes of cooking time left for the drug,
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  Speaker 1: start the pasta. Bring a pot of salted water to
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  Speaker 1: a boil. Add rigatoni. Cook until about two minutes before
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  Speaker 1: the time indicated on the package, so the pasta stays
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  Speaker 1: quite firm. Finish cooking the pasta in the ragou. Remove
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  Speaker 1: the herb bundle from the saucepan. Drain derigatoni, keeping some
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  Speaker 1: of the hot cooking water aside. Transfer the pasta directly
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  Speaker 1: into the eggplant ragou. Cook the pasta together with the sauce,
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  Speaker 1: stirring continuously. Add a little hot water if needed, so
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  Speaker 1: the pasta finishes cooking and the sauce stays creamy and
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  Speaker 1: not too dry. Turn off the heat. Season with freshly
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  Speaker 1: ground black pepper. Add a final drizzle of extra virgin
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  Speaker 1: olive oil. Stir one last time. Serve the pasta with
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  Speaker 1: eggplant ragouo immediately while it is hot and well coated
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  Speaker 1: with sauce. If desired, you add a sprinkle of grated
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  Speaker 1: cheese on top up