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Beef and eggplant ragu

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This beef and eggplant ragu recipe turns your kitchen into a comfort zone of deliciousness.

  • Serves4
  • Cook time1 hour 45 minutes
  • Prep time10 minutes
Beef and eggplant ragu recipe

Ingredients

  • 2 tbsp olive oil
  • 800g Coles Australian Beef Chuck Steak, cut into 2cm pieces
  • 1 brown onion, coarsely chopped
  • 1 medium eggplant, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) red wine
  • 400g can Coles Diced Tomatoes
  • 2 tbsp chopped basil
  • 1/2 cup (125ml) beef stock
  • 375g rigatoni
  • Grated parmesan, to serve
  • Basil leaves, to serve

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 casserole over high heat. Season the beef. Add to the pan and cook, in batches, stirring, for 5 mins or until browned all over.

  2. Step 2

    Heat the remaining oil in the pan. Add the onion, eggplant and garlic and cook, stirring, for 3 mins or until vegetables have softened slightly. Add the wine and cook for 1 min or until most of the liquid is reduced. Add the tomato, chopped basil and stock. Reduce heat to low. Bring to a simmer. Cover and simmer for 1 1/2 hours or until beef is fork-tender. Season.

  3. Step 3

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

  4. Step 4

    Divide the pasta among serving bowls. Top with the ragu and sprinkle with parmesan and basil leaves to serve.

    Beef and eggplant ragu

    Beef and eggplant ragu
    • Serves4
    • Cook time1 hour 45 minutes
    • Prep time10 minutes
    Ingredients
    • 2 tbsp olive oil
    • 800g Coles Australian Beef Chuck Steak, cut into 2cm pieces
    • 1 brown onion, coarsely chopped
    • 1 medium eggplant, cut into 2cm pieces
    • 2 garlic cloves, crushed
    • 1/2 cup (125ml) red wine
    • 400g can Coles Diced Tomatoes
    • 2 tbsp chopped basil
    • 1/2 cup (125ml) beef stock
    • 375g rigatoni
    • Grated parmesan, to serve
    • Basil leaves, to serve
      Description

      This beef and eggplant ragu recipe turns your kitchen into a comfort zone of deliciousness.

      Method

      1. Step 1

        Heat half the oil in a large casserole over high heat. Season the beef. Add to the pan and cook, in batches, stirring, for 5 mins or until browned all over.

      2. Step 2

        Heat the remaining oil in the pan. Add the onion, eggplant and garlic and cook, stirring, for 3 mins or until vegetables have softened slightly. Add the wine and cook for 1 min or until most of the liquid is reduced. Add the tomato, chopped basil and stock. Reduce heat to low. Bring to a simmer. Cover and simmer for 1 1/2 hours or until beef is fork-tender. Season.

      3. Step 3

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

      4. Step 4

        Divide the pasta among serving bowls. Top with the ragu and sprinkle with parmesan and basil leaves to serve.