Eggplant and Sausage Ragu

A good, rich ragu made with eggplant, Italian sausage, fennel and white wine. This hearty ragu is packed with good flavour and is solid served with pasta and topped with lots of Parmigiano Reggiano.

If you're looking for a comforting bowl of pasta that's full of flavour, this sausage and eggplant ragu is the thing.

The ragu is packed with veggies, Italian sausage, herbs, white wine and little chilli flakes for a subtle kick of heat. The eggplant soaks up all the good flavours as the ragu cooks, which we love.

It's rich, comforting and suited to sharing around the table with family. Serve it with rigatoni or fresh tagliatelle with lots of Parmigiano Reggiano on top and, of course, some crusty bread or homemade focaccia.

Ingredient notes

• Sausages: go for 3-4 large, good-quality sausages. If they have fennel in them, you can cut the amount of fennel seeds by half or skip them.
• White wine: We use an Italian white such as Pecorino, Vermentino or Gavi. This is another ingredient that can be omitted if you don't want to add alcohol.
• Chilli flakes (red pepper flakes): We use a tiny pinch for a subtle kick of heat. We use less than 1/4 teaspoon, but heat levels vary by brand, so adjust to taste. You can also omit them from the recipe altogether.
• Tomato paste: We love to use Mutti; either their double or triple concentrate but use a brand you love.

Recipe tips

Adding stock: keep the sauce on a medium simmer so it reduces well. We add half the stock first, then the rest halfway through. If you find the ragu is not reducing, turn the heat up a bit.

The best pasta to use: this ragu goes well with both long and short pasta. We love rigatoni or mezze maniche, but fresh tagliatelle will also work well.

More Italian ragus to try

Pasta

Venetian Duck Ragu with Pappardelle

Sauces & Dressings

Authentic Bolognese Sauce (Ragu alla Bolongese)

Mains

Vegetable Ragu with Pappardelle Pasta

Italian Sunday Dinner

Ragu alla Napoletana (Neapolitan Ragu)

Ingredients

Makes 4 - 6 servings

• 1 Carrot
• 1 Onion
• 1 Celery
• 10.5 oz (300g) Italian sausages ((about 3-4 large sausages))
• 1 eggplant (aubergine) (cut into small cubes)
• 1 sprig rosemary
• 1 teaspoon fennel seeds
• 1 pinch of chilli flakes ((we used a little less than ¼ teaspoon))
• 1/4 cup (60ml) white wine
• 3 cups (750ml) chicken stock
• 2 tablespoons tomato paste
• Salt
• Olive oil

For serving

• 14oz (400g) Rigatoni (or pasta of choice)
• Parmigiano Reggiano or Pecorino Romano (for serving on top)

Method

1. Finely chop the carrot, celery and onion. Add 1-2 tablespoons of olive oil to a large pan on a medium heat and sauté the vegetables until soft (about 10 minutes).

2. Add a good pinch of salt and pepper to the vegetables, then add the sausage meat, eggplant, rosemary sprig, fennel seeds and chilli flakes and fry for about 5 minutes, breaking up the sausage meat with a wooden spoon. Let the eggplant soften.

3. Next, add the white wine and cook for 1-2 minutes, then add the tomato paste and half of the chicken stock. Stir until the tomato is well combined and bring to a simmer.

4. Cook uncovered for 45 minutes, then add the remaining stock and simmer on a medium heat for a further 45 minutes until reduced and thickened slightly.

For servings

1. Bring a large pot of water to a boil and salt it well. Add your pasta and cook until al dente. Use a sieved spoon to transfer the pasta to the ragu and toss until well combined. Serve in bowls topped with Parmigiano Reggiano.

Kitchen notes

Prep ahead and storage you can prep the ragu in advance and store it in the fridge for up to 3 days before reheating and serving with pasta.