Beef, Eggplant and Gordal Olive Ragu

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Ingredients:

 2 cups Gordal olives
 3 lbs blade roast
 ¼ cup vegetable oil
 2 onions, chopped
 3 cloves garlic, minced
 1 cup dry white wine
 3 cups beef stock
 2 sprigs rosemary
 1 eggplant, diced
 2 tbsp tomato paste
 1 can (796 ml) diced tomatoes

Preparation:

1

In a large pot over medium/high heat, sear meat in 30 ml oil for 2 minutes on each side. Remove and set aside. Reduce heat to medium/low, add onion and garlic and sauté for 3 minutes, stirring constantly. Deglaze with white wine, add stock and rosemary, and then add seared meat. Cover and cook for 2 hours, 30 minutes.

2

Meanwhile, in another skillet, sauté the cubed eggplant in the remaining oil over medium heat. Set aside.

3

Add eggplant to beef and all other recipe ingredients. Cover and cook for 30 minutes. Shred meat with a fork. Serve over pasta of your choice; sprinkle with herbs, if desired.

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Ingredients

 2 cups Gordal olives
 3 lbs blade roast
 ¼ cup vegetable oil
 2 onions, chopped
 3 cloves garlic, minced
 1 cup dry white wine
 3 cups beef stock
 2 sprigs rosemary
 1 eggplant, diced
 2 tbsp tomato paste
 1 can (796 ml) diced tomatoes

Directions

1

In a large pot over medium/high heat, sear meat in 30 ml oil for 2 minutes on each side. Remove and set aside. Reduce heat to medium/low, add onion and garlic and sauté for 3 minutes, stirring constantly. Deglaze with white wine, add stock and rosemary, and then add seared meat. Cover and cook for 2 hours, 30 minutes.

2

Meanwhile, in another skillet, sauté the cubed eggplant in the remaining oil over medium heat. Set aside.

3

Add eggplant to beef and all other recipe ingredients. Cover and cook for 30 minutes. Shred meat with a fork. Serve over pasta of your choice; sprinkle with herbs, if desired.

Beef, Eggplant and Gordal Olive Ragu
IngredientsDirections