A rich, comforting ragu featuring eggplant and Italian sausage, accented with fennel, rosemary and a splash of white wine. This hearty sauce is full of layered flavours and pairs beautifully with rigatoni, tagliatelle or any pasta you love. Finish with plenty of Parmigiano Reggiano for a satisfying meal.
If you want a bowl of pasta that feels like a warm hug, this sausage and eggplant ragu fits the bill. It combines sautéed aromatics, crumbled Italian sausage and tender cubes of eggplant, simmered slowly in wine and stock until the flavours concentrate into a glossy, luscious sauce.
The eggplant acts like a sponge for the sauce, absorbing the savoury juices and melting into the ragu as it cooks. Small amounts of fennel seed and chilli flakes lend subtle complexity and depth, while rosemary adds a fragrant herbal note. This is a great recipe to make for family dinners or when you want a comforting, shareable main.
Serve the ragu with rigatoni, mezze maniche or fresh tagliatelle and finish each serving with freshly grated Parmigiano Reggiano. Crusty bread or homemade focaccia completes the plate and is perfect for mopping up any remaining sauce.
Ingredient notes
- Sausages: Use 3–4 good-quality Italian sausages (about 300g). If your sausages already contain fennel, reduce or omit the extra fennel seeds to avoid an overpowering flavour.
- White wine: A dry Italian white such as Vermentino or Gavi works well, but any dry white will do. You can omit the wine if you prefer not to cook with alcohol.
- Chilli flakes: A small pinch adds heat without dominating the dish. Start with less than 1/4 teaspoon and adjust to taste, or leave them out entirely for a milder sauce.
- Tomato paste: A concentrated tomato paste adds umami and helps build body in the sauce. Use a brand you like; a double or triple concentrate gives more depth per tablespoon.
Recipe tips
Stock and simmering: Keep the sauce at a steady medium simmer so it reduces evenly. Add half the stock initially, then the remainder partway through cooking. If the sauce isn’t reducing, briefly increase the heat to encourage evaporation, then return to a gentle simmer.
Best pasta pairings: This ragu suits both short and long pasta. Rigatoni, mezze maniche or pappardelle/ tagliatelle are excellent choices because their shapes hold the chunky sauce well.
More Italian ragus to try
Pasta
Venetian Duck Ragu with Pappardelle
Sauces & Dressings
Authentic Bolognese Sauce (Ragu alla Bolognese)
Mains
Vegetable Ragu with Pappardelle Pasta
Italian Sunday Dinner
Ragu alla Napoletana (Neapolitan Ragu)
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Eggplant and Sausage Ragu
By Emily
Ingredients
- 1 Carrot
- 1 Onion
- 1 Celery stalk
- 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 chilli flakes (about <¼ tsp)
- 1/4 cup (60ml) White wine
- 3 cups (750ml) Chicken stock
- 2 Tablespoons tomato paste
- Salt and olive oil
For serving
- 14 oz (400g) Rigatoni (or pasta of choice)
- Parmigiano Reggiano or Pecorino Romano, grated, for serving
Instructions
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Finely chop the carrot, celery and onion. Heat 1–2 tablespoons of olive oil in a large pan over medium heat and sauté the vegetables until soft, about 10 minutes. Season with a good pinch of salt and some black pepper.
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Remove the sausage meat from its casings and add it to the pan along with the cubed eggplant, rosemary sprig, fennel seeds and chilli flakes. Break the sausage up with a wooden spoon and fry for about 5 minutes until the meat is browned and the eggplant begins to soften.
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Pour in the white wine and cook for 1–2 minutes to reduce slightly. Stir in the tomato paste and add half of the chicken stock. Mix well so the tomato paste dissolves into the sauce, then bring to a gentle simmer.
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Cook uncovered for 45 minutes over a medium-low heat, stirring occasionally. Add the remaining stock, then simmer for another 45 minutes, or until the sauce has reduced and thickened slightly and the flavours are concentrated. Remove the rosemary sprig and adjust seasoning to taste.
For serving
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Bring a large pot of salted water to a boil and cook the pasta until al dente. Use a slotted spoon to transfer the pasta directly to the ragu, or drain and return to the pan and toss with the sauce. Serve in warm bowls with generous shavings of Parmigiano Reggiano and crusty bread on the side.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil unless otherwise noted.
- When using canned tomatoes or tomato products, choose a brand you trust for consistent flavour.
- Vegetable sizes referred to are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is provided as an approximation and should be used as a guide.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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