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Beef and Eggplant Ragu

Beef and Eggplant Ragu

Serves 4



  • 2 tablespoons olive oil
  • 2 small brown onion, finely chopped
  • 2 sprigs rosemary, finely chopped
  • 3 garlic cloves, sliced
  • 1kg beef finger ribs, cut into small chunks
  • 2 cups (500ml) beef stock
  • 2 cups (500ml) basil & tomato pasta sauce
  • 1 large eggplant, cut into 5cm chunks
  • 500g dried penne pasta
  • To serve parmesan and basil leaves


Step 1

Heat oil in a large deep saucepan over medium heat. Add onion, rosemary and garlic and cook, stirring occasionally, for 8 minutes or until caramelised. Add beef and continue to cook for 8 minutes or until browned.


Step 2

To the pot, add the beef stock and basil pasta sauce and mix to combine. Place the lid on top and cook over low heat for 3 hours. In the last 30 minutes of cooking add the eggplant and mix to combine. Continue to cook until the eggplant has softened.


Step 3

Meanwhile, cook pasta according to packet instructions and drain.

To serve, stir pasta through beef ragu and scatter with parmesan and basil leaves. Enjoy.