Bucatini Lamb Eggplant Bucatini Melanzane Ed Agnello
Indulge in the rich, Mediterranean-inspired flavors of Bucatini Lamb Eggplant, or Bucatini Melanzane ed Agnello—a hearty pasta dish that pairs tender roasted eggplant with savory ground lamb in a vibrant tomato and red wine sauce. Perfectly cooked bucatini pasta soaks up the bold flavors, while a touch of chili flakes adds just the right amount of heat. Roasting the eggplant enhances its natural sweetness, creating a harmonious balance that complements the fragrant blend of dried oregano, basil, and garlic. Finished with a sprinkle of fresh parsley and freshly grated Parmesan, this comforting recipe is a showstopper for any occasion. Ready in just an hour, it’s the ideal choice for lovers of Italian cuisine looking to elevate their pasta night.
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Recipe Information
Ingredients
- 400 g bucatini pasta
- 300 g ground lamb
- 1 large eggplant
- 4 tbsp olive oil
- 1 medium onion
- 3 units garlic cloves
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 120 ml dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red chili flakes
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g Parmesan cheese
Instructions
Preheat your oven to 200°C (390°F).
Slice the eggplant into 1 cm (1/2 inch) thick rounds, brush each side with 2 tablespoons of olive oil, and arrange them on a baking tray lined with parchment paper. Roast for 20 minutes, flipping halfway, until tender and golden.
While the eggplant roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and finely chop the garlic cloves, then sauté them until softened and fragrant, about 5 minutes.
Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned, approximately 8 minutes.
Deglaze the pan by pouring in the red wine, stirring to scrape up any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
Stir in the tomato paste, canned crushed tomatoes, dried oregano, dried basil, chili flakes, salt, and black pepper. Let the sauce simmer gently for 15-20 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil and cook the bucatini pasta according to the package instructions until al dente. Reserve 100 ml of pasta water before draining.
Remove the roasted eggplant from the oven and cut into bite-sized cubes. Gently fold the eggplant into the lamb and tomato sauce.
Add the drained bucatini pasta to the skillet with the sauce, tossing to coat. If the sauce seems too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.
Transfer the pasta to serving bowls. Garnish with freshly chopped parsley and grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
