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Ragu with sage pesto

Name: Ragu with sage pesto
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 100ml extra virgin olive oil; 1 eggplant, cut into 1cm cubes; 1 large onion, finely chopped; 3 garlic cloves, crushed; 1½ tsp dried chilli flakes; 500g beef mince; 1/3 cup (95g) tomato paste; 2 x 410g cans crushed tomatoes; ½ tsp Worcestershire sauce; 1½ cups (375ml) beef stock; 400g spaghetti; Finely grated parmesan and small basil leaves, to serve; 1 small garlic clove, roughly chopped; ½ bunch sage, leaves picked; ½ bunch basil, leaves picked; ½ cup (40g) finely grated parmesan; ¼ cup (40g) pine nuts, toasted; 2 tbs red wine vinegar; 1/3 cup (80ml) extra virgin olive oil

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by Phoebe Wood

Aug 02, 2017

Keep leftover pesto to use another time.

100ml extra virgin olive oil
1 eggplant, cut into 1cm cubes
1 large onion, finely chopped
3 garlic cloves, crushed
1½ tsp dried chilli flakes
500g beef mince
1/3 cup (95g) tomato paste
2 x 410g cans crushed tomatoes
½ tsp Worcestershire sauce
1½ cups (375ml) beef stock
400g spaghetti
Finely grated parmesan and small basil leaves, to serve

Sage pesto

1 small garlic clove, roughly chopped
½ bunch sage, leaves picked
½ bunch basil, leaves picked
½ cup (40g) finely grated parmesan
¼ cup (40g) pine nuts, toasted
2 tbs red wine vinegar
1/3 cup (80ml) extra virgin olive oil

Method

1.

Heat half the oil in a large frypan over medium-high heat. Add eggplant and cook, turning, for 10 minutes or until browned. Remove with a slotted spoon and set aside.
2.

Add remaining oil and reduce heat to medium-low. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and chilli. Cook, stirring, for 1 minute.
3.

Add mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add tomato paste, tomato, Worcestershire sauce and stock. Bring to a simmer, return eggplant to pan and cook at a rapid simmer for 30 minutes or until thickened. Season.
4.

In a saucepan of boiling, salted water, cook spaghetti until al dente. Drain.
5.

For the pesto, whiz garlic, sage, basil, parmesan, nuts and vinegar in a small food processor until finely chopped. Gradually add oil in a thin, steady steam and whiz to combine. Season.
6.

Divide pasta and sauce among serving bowls. Drizzle with pesto and scatter with parmesan and basil to serve.