Beef And Eggplant Ragu Food

EGGPLANT RAGù WITH CAPERS AND BURRATA

Steps:

• Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add onion and cook until onions start to brown, 8 to 10 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until lightly caramelized, another 10 to 15 minutes. Add garlic and cook 1 more minute.
• Use your hands to break up the tomatoes in the can, squishing them into the skillet. Pour in the tomato juices. Fill tomato can halfway with water and stir that water into the skillet. Add half the basil leaves, season with salt and black pepper to taste, and red-pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15 to 20 minutes.
• Meanwhile, heat the broiler, and place the rack 4 inches from the heat source.
• Cube 1 1/2 of the eggplants into 1 1/4-inch cubes (about 7 cups). Save remaining half an eggplant for garnish. Arrange cubed eggplant in an even layer on a rimmed baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season to taste with salt.
• Broil eggplant until browned on one side, 5 to 6 minutes. Flip the pieces and broil until browned and tender, 6 to 8 minutes. (If your eggplant starts to burn, move the baking sheet to a lower rack.)
• To make the garnish of eggplant slices, slice remaining eggplant lengthwise into long, thin 1/4-inch-thick slices. Place flour on a plate, and generously coat both sides of each eggplant slice.
• In a large heavy-bottomed pot or Dutch oven, heat 1 inch of oil to 350 degrees. Fry eggplant, in batches, until golden, about 1 to 2 minutes, flipping the slices halfway through. Transfer to a separate paper towel-lined plate and sprinkle with salt.
• In a medium bowl, fold together burrata and ricotta.
• To serve, gently stir broiled eggplant into tomato sauce until evenly coated. Simmer for 1 to 2 minutes until the eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.

BEEF AND EGGPLANT RAGU

Steps:

• Cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
• Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
• Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
• Stir in oregano, salt and pepper.
• Serve topped with the sauce and sprinkled with pine nuts and feta, if using.

BEEF AND BEET RAGU WITH PAPPARDELLE

Steps:

• Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve.
• To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes.
• Preheat the oven to 425 degrees F.
• Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice.
• Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen.
• Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley.

RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)

Steps:

• Place eggplant in colander and weight down with plate to drain juices.
• Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
• Add ground beef, breaking up with spoon; cook until browned.
• Drain well, then transfer to bowl.
• Add eggplant and broth to same skillet; cover and cook 5 minutes.
• Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
• Stir in vinegar.
• Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
• Cover, simmer 5 minutes to blend flavors.
• Toss with rigatoni and parsley.