Name: Smoky Pulled Aubergine Ragu
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Onion; 1 Big Celery Stick; 1 Carrot; 1 Tsp Fennel Seeds; 2 Garlic Cloves; 1 Red Chilli; 150ml White Wine; 2 Aubergines; 1 x 400g Tin of Cirio Whole Plum Tomatoes; 400g Paccheri Pasta; Handful of Basil; Handful of Grated Parmesan; Olive Oil; Salt; Black Pepper

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A smoky ragu is a beautiful thing, and not something you come across often. The flavour is pretty incredible and if you leave out the parm it’s totally vegan.

Smoky Pulled Aubergine Ragu

Dice up your onion, celery and carrot as small as you can to make your sofritto. 

Preheat a large saucepan over medium heat, add the sofritto with a big glug of oil and a pinch of salt. Cook for 10 mins until soft and translucent.

Add the fennel seeds and finely grate in the garlic. De-seed and finely chop the chilli and get that in there too. Cook for 5 mins then add the white wine and turn the heat down to low. Let the wine slowly reduce for 10 mins.

Add the Cirio tomatoes to a small bowl and crush with your hands. Add them to the saucepan and cook gently for 15 mins.

Meanwhile, place the aubergines directly over a gas burner or under a hot grill. Cook, turning regularly, for 10 mins until totally blackened and collapsing. Steam in a covered bowl for 2 mins before carefully peeling off the burnt skins.

Pull the cooked aubergines into bite sized pieces with two forks and add them to the ragu. Season to taste with salt and pepper.

Now cook the pasta in boiling salted water according to the package instructions. Add your pasta to the ragu along with a handful of basil and a load of parmesan cheese.

Toss together, divide between warm bowls and top with extra parmesan, basil and a drizzle of olive oil.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6315954747112

Promo 1

2 2x

7 2x

5 2x

6 2x

4 2x

3 2x

1 2x

Cirio

Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

Italian

Smoky 
Pulled Aubergine 
Ragu

849 A5225

Dice up your onion, celery and carrot as small as you can to make your sofritto.

Preheat a large saucepan over medium heat, add the sofritto with a big glug of oil and a pinch of salt. Cook for 10 mins until soft and translucent.

Add the fennel seeds and finely grate in the garlic. De-seed and finely chop the chilli and get that in there too. Cook for 5 mins then add the white wine and turn the heat down to low. Let the wine slowly reduce for 10 mins.

Add the Cirio tomatoes to a small bowl and crush with your hands. Add them to the saucepan and cook gently for 15 mins.

Meanwhile, place the aubergines directly over a gas burner or under a hot grill. Cook, turning regularly, for 10 mins until totally blackened and collapsing. Steam in a covered bowl for 2 mins before carefully peeling off the burnt skins.

Pull the cooked aubergines into bite sized pieces with two forks and add them to the ragu. Season to taste with salt and pepper.

Now cook the pasta in boiling salted water according to the package instructions. Add your pasta to the ragu along with a handful of basil and a load of parmesan cheese.

Toss together, divide between warm bowls and top with extra parmesan, basil and a drizzle of olive oil.

Dinner Party

Onion

Celery

Gram

Carrot

Fennel Seed

Teaspoon

Garlic

Clove

Red Chilli

White Wine

Millilitre

Aubergine

Plum Tomato

Tomato

Paccheri

Basil

Parmesan

Olive Oil

Salt

Black Pepper

Pasta

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