Eggplant Bolognese
Ingredients
- ¼ cup olive oil, divided
- 3 links pork sausage, casings removed
- ½ pound ground beef
- 2 pounds eggplant, peeled and chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons sea salt
- ¾ teaspoon freshly ground black pepper
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (28 ounce) can crushed tomatoes
- 1 (12 ounce) can petite diced tomatoes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 ½ teaspoons dried basil
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Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Source
Original recipe: View Original