Eggplant and Sausage Ragu

Ingredients

• 1 Carrot
• 1 Onion
• 1 Celery
• 10.5 oz (300g) Italian sausages ((about 3-4 large sausages))
• 1 eggplant (aubergine) (cut into small cubes)
• 1 sprig rosemary
• 1 teaspoon fennel seeds
• 1 pinch of chilli flakes ((I used a little less than ¼ teaspoon))
• 1/4 cup (60ml) white wine
• 3 cups (750ml) chicken stock
• 2 tablespoons tomato paste
• Salt
• Olive oil
• 14oz (400g) Rigatoni (or pasta of choice)
• Parmigiano Reggiano or Pecorino Romano (for serving on top)

Steps

1. 1

   Finely chop the carrot, celery and onion. Add 1-2 tablespoons of olive oil to a large pan on a medium heat and sauté the vegetables until soft (about 10 minutes).

2. 2

   Add a good pinch of salt and pepper to the vegetables, then add the sausage meat, eggplant, rosemary sprig, fennel seeds and chilli flakes and fry for about 5 minutes, breaking up the sausage meat with a wooden spoon. Let the eggplant soften.

3. 3

   Next, add the white wine and cook for 1-2 minutes, then add the tomato paste and half of the chicken stock. Stir until the tomato is well combined and bring to a simmer.

4. 4

   Cook uncovered for 45 minutes, then add the remaining stock and simmer on a medium heat for a further 45 minutes until reduced and thickened slightly.

5. 5

   Bring a large pot of water to a boil and salt it well. Add your pasta and cook until al dente. Use a sieved spoon to transfer the pasta to the ragu and toss until well combined. Serve in bowls topped with Parmigiano Reggiano.