Beef, Eggplant and Gordal Olive Ragu
Ingredients:
Preparation:
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.
Meanwhile, in another skillet, sauté the cubed eggplant in the remaining oil over medium heat. Set aside.
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.
Ingredients
Directions
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.
Meanwhile, in another skillet, sauté the cubed eggplant in the remaining oil over medium heat. Set aside.
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.