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Veal and Eggplant Ragu

Veal and Eggplant Ragu


  • 1 small to medium eggplant, half the skin peeled off in strips, then flesh diced

  • Salt and pepper

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 tablespoon butter

  • 1 1/2 pounds ground veal

  • 10-12 leaves fresh sage, thinly sliced

  • A few grates of fresh nutmeg or a pinch of ground nutmeg

  • 1 small onion, finely chopped

  • 2-3 cloves garlic, chopped

  • 2 tablespoons tomato paste

  • 1/2 cup dry white wine

  • 1 1/2 cups chicken stock

  • 1/3 cup half-and-half

  • 1 pound strozzapreti, pici or other sturdy cut pasta

  • Grated Parmigiano Reggiano cheese


Season the eggplant with salt and let drain on a kitchen towel for a few minutes.

Bring a large pot of water to a boil.

In a Dutch oven or large, deep skillet, heat the EVOO, two turns of the pan, over medium heat; melt the butter into the EVOO. Add the veal and cook, breaking up with a wooden spoon, until lightly browned, about 5 minutes. Season with salt and pepper; add the sage and nutmeg. Increase the heat to medium-high; stir in the onion, garlic and eggplant. Partially cover the pan and cook, stirring, until the vegetables soften, 7-8 minutes. Add the tomato paste; cook 1 minute. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium- low and simmer the ragu while the pasta cooks.

Salt the boiling water, then cook the pasta until al dente. Drain, reserving half a mug of the startchy cooking water. Stir some of the starchy cooking water into the ragu, then toss the pasta with the ragu. Season; top with grated cheese.