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Beef and eggplant bolognese pasta bake

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Spend less time in the kitchen and more time with loved ones with our quick and delicious beef and eggplant bolognese pasta bake.

  • Serves8
  • Cook time2 hour
  • Prep time25 minutes
Beef and eggplant bolognese pasta bake

Ingredients

  • 1 tbs olive oil
  • 500g Coles Australian Gravy Beef
  • 1 brown onion, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 small eggplant, cut into 2cm pieces
  • 1 cup (250ml) dry red wine
  • 2 x 400g cans diced tomatoes
  • 2 tbs tomato paste
  • 1 tbs coarsely chopped oregano
  • 375g dried penne
  • 200g punnet Perino grape tomatoes
  • 1/2 cup (35g) stale breadcrumbs (made from day-old bread)

Cheese sauce

  • 60g butter
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) milk
  • 1 1/2 cups (180g) coarsely grated tasty cheese
  • 1/2 cup (40g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a large heavy-based saucepan over high heat. Add half the beef and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining beef.

  2. Step 2

    Heat the remaining oil in the pan. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the eggplant and cook, stirring, for 5 mins or until light golden. Return the beef to the pan and pour over the wine. Bring to the boil. Reduce heat to low. Add the canned tomato, tomato paste and oregano. Cook, covered, stirring occasionally, for 1 1/2 hours or until beef is very tender.

  3. Step 3

    Use tongs to transfer the beef to a large bowl. Coarsely shred the beef. Return the beef to the sauce. Season with salt and pepper.

  4. Step 4

    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.

  5. Step 5

    Preheat oven to 200°C. To make the cheese sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is slightly grainy. Add the milk and cook, stirring constantly, for 5 mins or until sauce boils and thickens. Remove from heat. Add 1 cup of the tasty cheese and half the parmesan. Stir until melted and combined.

  6. Step 6

    Combine the pasta, beef mixture and grape tomatoes in a large bowl. Spoon into a 12-cup (3-litre) capacity ovenproof dish. Pour over the cheese sauce. Sprinkle with remaining cheese and breadcrumbs. Bake for 30 mins or until golden brown and bubbling.

    Beef and eggplant bolognese pasta bake

    Beef and eggplant bolognese pasta bake
    • Serves8
    • Cook time2 hour
    • Prep time25 minutes
    Ingredients
    • 1 tbs olive oil
    • 500g Coles Australian Gravy Beef
    • 1 brown onion, coarsely chopped
    • 1 carrot, peeled, coarsely chopped
    • 1 celery stick, coarsely chopped
    • 2 garlic cloves, crushed
    • 1 small eggplant, cut into 2cm pieces
    • 1 cup (250ml) dry red wine
    • 2 x 400g cans diced tomatoes
    • 2 tbs tomato paste
    • 1 tbs coarsely chopped oregano
    • 375g dried penne
    • 200g punnet Perino grape tomatoes
    • 1/2 cup (35g) stale breadcrumbs (made from day-old bread)

    Cheese sauce

    • 60g butter
    • 1/4 cup (35g) plain flour
    • 2 cups (500ml) milk
    • 1 1/2 cups (180g) coarsely grated tasty cheese
    • 1/2 cup (40g) finely grated parmesan
      Description

      Spend less time in the kitchen and more time with loved ones with our quick and delicious beef and eggplant bolognese pasta bake.

      Method

      1. Step 1

        Heat half the oil in a large heavy-based saucepan over high heat. Add half the beef and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining beef.

      2. Step 2

        Heat the remaining oil in the pan. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the eggplant and cook, stirring, for 5 mins or until light golden. Return the beef to the pan and pour over the wine. Bring to the boil. Reduce heat to low. Add the canned tomato, tomato paste and oregano. Cook, covered, stirring occasionally, for 1 1/2 hours or until beef is very tender.

      3. Step 3

        Use tongs to transfer the beef to a large bowl. Coarsely shred the beef. Return the beef to the sauce. Season with salt and pepper.

      4. Step 4

        Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.

      5. Step 5

        Preheat oven to 200°C. To make the cheese sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is slightly grainy. Add the milk and cook, stirring constantly, for 5 mins or until sauce boils and thickens. Remove from heat. Add 1 cup of the tasty cheese and half the parmesan. Stir until melted and combined.

      6. Step 6

        Combine the pasta, beef mixture and grape tomatoes in a large bowl. Spoon into a 12-cup (3-litre) capacity ovenproof dish. Pour over the cheese sauce. Sprinkle with remaining cheese and breadcrumbs. Bake for 30 mins or until golden brown and bubbling.