Pork ragù with aubergine and pappardelle

Pork ragù with aubergine and pappardelle

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

There are certain ways of cooking things that simply transforms them. For me, charring aubergines is one of those ways. The aubergines take on an intense smoky flavour, making them taste as of you’ve spent ages attentively barbecuing them. In reality it takes minimal effort and you look like a superstar, fancy chef. If you have time to spare, the aubergine can be left to char in an oven. If you’re in a rush then charring the aubergine over the flame of a gas stove is a quicker method.

Ingredients

Quantity Ingredient
2 aubergines
1 onion, peeled and finely chopped
2 tablespoons olive oil
500g lean ground pork
400g canned chopped tomatoes
125ml red wine
1 teaspoon dried oregano
1 teaspoon fresh or dried rosemary
a handful fresh basil
1/2 teaspoon salt
large pinch freshly ground black pepper
2 tablespoons balsamic vinegar
1 teaspoon granulated sugar
300g pappardelle
parmesan shavings, to serve

Method

  1. First, char the aubergines. In the oven: preheat the oven to 200°C. Prick the aubergines all over with a fork then place on a foil-lined baking tray. Bake for 20 minutes, flip them over and bake for a further 20 minutes. On the stove top: prick the aubergines all over with a fork, place directly over the flame of a lit gas ring and cook for 15–20 minutes. Use tongs to turn the aubergines occasionally so all the skin is charred. (You may want to line the stovetop with foil for easy clean-up, as the aubergines tend to leak.)
  2. Cut a slit down the centre of the aubergines and scoop out the flesh. Discard the skins and set the flesh aside.
  3. In a large pan, sauté the onion in the oil over a medium heat until translucent. Add the pork and break it up with a wooden spoon into smaller pieces. Cook until the meat starts to brown then stir in the tomatoes, wine, herbs, salt, pepper, vinegar and sugar. Lower the heat and leave to simmer for 10 minutes.
  4. Meanwhile cook the pasta in a large pot of salted water, boiling according to the instructions on the package. Drain the pasta, add it to the pan with the sauce and toss together.
  5. Serve the pasta with the smoky aubergine mixed through, extra ragù from the pot, Parmesan shavings, extra basil and a little salt and pepper.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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