Smoky Pulled Aubergine Ragu

Updated at: Wed, 16 Aug 2023 20:34:55 GMT

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

Step 9

Get stuck in.

↑Support creators by visiting their site 😊

0 liked

0 disliked