Rigatoni with Beef and Eggplant Aubergine
Savor the hearty flavors of this Rigatoni with Beef and Eggplant Aubergine, a comforting Italian-inspired dish that's perfect for any occasion. This recipe combines al dente rigatoni pasta with tender roasted eggplant, savory ground beef, and a rich, herb-infused tomato sauce kissed with a splash of red wine for added depth. Slow-simmered with garlic, onion, and oregano, the sauce is perfectly balanced by fresh basil and a finishing touch of freshly grated Parmesan cheese. With just 20 minutes of prep time and a satisfying blend of textures and flavors, this dish is a surefire crowd-pleaser, ideal for weeknight dinners or cozy gatherings. Whether you're seeking a classic pasta recipe with a twist or a new way to enjoy eggplant, this rigatoni recipe will have you coming back for seconds!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 500 grams Ground beef
- 2 medium-sized Eggplant (aubergine)
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 large Yellow onion
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 10 leaves Fresh basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Parmesan cheese
Instructions
Preheat the oven to 200°C (400°F).
Cut the eggplants into 1-inch cubes, place them on a baking sheet, and toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 20 minutes or until golden and tender.
While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the garlic and onion. Sauté them in the skillet until the onion becomes translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking up the meat with a wooden spoon as it cooks.
Pour in the red wine and allow it to reduce for 2-3 minutes.
Add the crushed tomatoes, tomato paste, oregano, salt, and black pepper. Stir to combine. Simmer the sauce over low heat for 20 minutes, stirring occasionally.
Once the eggplant is roasted, add it to the sauce and stir gently to combine.
Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta water.
Add the cooked rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Tear the fresh basil leaves and stir them into the pasta just before serving.
Serve the pasta hot, topped with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 16.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1253 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.
