Credits to @haileeCatalano
Ingredients
Serves 4-6
- 4 small eggplants, about 1 pound (or 1 pound Chinese eggplant)
- Olive oil, for drizzling
- 8 oz ground beef
- Kosher salt and freshly cracked black pepper, to taste
- 5 cloves garlic, minced
- 1 medium yellow onion, diced small
- 2 tablespoons tomato paste
- ½-1 teaspoon crushed red pepper flakes, to taste
- ½ cup dry red wine
- 1 8 ounce can tomato sauce or passata
- 1 cup water or chicken stock
- 1 few gratings of fresh nutmeg
- 2-3 tablespoons heavy cream, to taste
- 1 pound dry rigatoni
- ½ cup freshly grated pecorino romano, plus more for serving
- Toasted breadcrumbs, for serving (see note)
- Fresh torn basil, for serving
Directions
- Prick the eggplant all over with a fork. Place the eggplant over an open flame on the stove or grill. Char the eggplant all over, turning as needed, until completely darkened/charred and quite soft, 10-15 minutes.
- Add the eggplant to a medium bowl and cover with plastic wrap. Let the eggplant steam for about 20-30 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. In another large pot, start the sauce: Coat the pot with olive oil and heat over medium heat.
- Add in the beef in an even layer and season with salt and pepper. Let it brown on one side, without disturbing, for 3-5 minutes. Turn over the beef and continue to brown and crumble the beef, about 2-3 minutes more.
- Add in the garlic and onion and cook until soft, about 3-5 minutes.
- Add in the tomato paste and chili flakes and cook, stirring, until the tomato paste darkens to a deep brick red, 2-3 minutes.
- Deglaze with the wine and scrape up all the brown bits from the bottom of the pot. Stir in the tomato sauce and water. Season with salt and pepper to taste. Bring to a simmer and cook over low heat to allow flavors to meld, 15 minutes.
- Meanwhile, peel the charred skin off the eggplant, remove the stems, and discard. Chop the mushy eggplant into a very coarse mash and stir into the ragu. Finish the sauce with the nutmeg, cream, and more salt and pepper to taste. Keep the sauce warm over very low heat while you boil the pasta.
- Heavily salt the boiling water and drop in the pasta. Cook to al dente according to the box instructions. Strain the pasta (reserving a mugful or so of pasta water).
- Add the drained pasta to the sauce and stir to coat, adding splashes of pasta water as needed so the sauce evenly coats the pasta. Turn off the heat and stir in the pecorino. Season with more salt and pepper if needed.
- Serve the pasta topped with toasted breadcrumbs, basil, more black pepper, and more pecorino.
