food for freude Greek Influenced Bolognese pasta Yield: 4 servings

Prep time: 30 min

Cooking time: 45 min

Total: 1h 15min

Popular Italian Bolognese ragu meets popular ingredients in the Greek kitchen such as eggplants, cumin and feta cheese combined with a subtle touch of cinnamon in this Mediterranean fusion cuisine. Ingredients

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1 medium/large eggplant, diced in 2,5 cm (1 inch) cubes Salt, pepper to taste 1 ts cumin (optional) 2 TS + 2 ts olive oil 1 small onion, diced (about ½ cup) 1 medium carrot, finely diced (about ½ cup) Small quarter head of celery root, finely diced (about ½ cup) 250g (9 ounces) minced beef 400g (14 ounces) tomatoes (about 3-4 tomatoes), blitzed in a food processor ½ ts dried oregano Pinch of cinnamon 240g (8 ounces) pasta of your choice like tagliatelle, penne or fusilli 2 ts salt 1 TS olive oil, to drizzle 50g crumbled feta cheese (½ cup), for topping Handful of fresh basil leaves, for topping

ts = teaspoon (5ml), TS = tablespoon (15ml)

Preparation

1.

Preheat the oven at 230°C (450°F). Season the eggplants with salt, pepper and cumin (no need to add oil). Once the oven is preheated spread the eggplants on a rack lined with parchment paper and roast them for about 30 minutes or until cooked through with caramelized edges.

2.

In the meantime slowly bring a big pot of water (about 3l) to a boil at medium heat.

3.

Add 2 TS olive oil in a wide pan and heat up at medium high then add the mirepoix / holy trinity (diced celery, carrot and onion). Season with salt and pepper and stir occasionally for about 12 minutes or until they soften up and develop some color. Adjust/lower the heat if necessary. Then transfer the sautéed vegetables on a plate.

4.

Add 2 teaspoons of olive oil in the empty pan at medium high and add ground meat to brown it. Flatten the meat to expand the browning surface area and let it develop some color before flipping it on the other side. After that break the meat in small pieces. Season with salt, pepper, dried rosemary and paprika.

5.

Once the meat has overall changed its color add back sautéed vegetables and stir everything together until combined. Now add in tomatoes, season with salt, pepper , dried oregano and a pinch of cinnamon. Bring the sauce to a gentle boil then simmer everything for at least 30 minutes (better 45 minutes). Stir occasionally.

6.

In the meantime when the pasta water comes to a boil, add 2 teaspoons salt and the pasta. Stir well to avoid the pasta to stick together (especially at the beginning). Cook until the pasta becomes almost al dente (a good one or two minutes prior). Drain and reserve some of the starchy cooking water (about ¼ cup / 60ml).

7.

Drizzle some olive oil on the roasted eggplants and combine them with the sauce. Pour some of the sauce over the pasta in the pot and mix to combine. Add some of the reserved pasta water.

8.

To serve add the pasta on a plate, pour some more sauce over and top it with some crumbled feta cheese and basil leaves.

Equipment

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The basics: cutting board and chef’s knife. Oven rack or baking tray – for roasting the eggplants Big pot – for boiling pasta and mixing with the sauce. Wide and shallow pan – for making the sauce.

 

Heath-conscious note

Whenever roasting vegetables I’d prefer to add olive oil after the roasting is finished. This way you avoid heating up the olive oil that naturally doesn’t have a high smoking point.

http://foodforfreude.com/greek-influenced-bolognese By Oanh Hoang