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Aubergine and wild mushrooms minced beef ragu recipe

Aubergine and wild mushrooms minced beef ragu recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This dish is very easy to make, it goes well with pasta but sometimes I combine it with barley or potatoes for variety.

London, England, UK

4 people made this

IngredientsServes: 2

  • 1/2 medium aubergine
  • 1 small carrot
  • 1 small onion
  • 1 clove of garlic
  • 30g dried wild mushrooms (or 200g fresh mushrooms)
  • oil for frying
  • 1 (400g) tin chopped tomatoes
  • 1 beef stock cube
  • 250g minced beef
  • few drops of Worcester sauce
  • fresh or dried parsley
  • fresh or dried basil
  • 1 green or red chilli, minced (optional)
  • salt and pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Chop aubergine and carrot into small pieces. Mince onion and garlic.
  2. Place dried mushrooms in a bowl of cold water until soft, then drain and break into smaller pieces. If you opted for fresh mushrooms just chop them.
  3. Fry onion in a little oil until browned, add garlic, tinned tomatoes and beef stock. Cook for about 3 minutes, then add the veg and cook until the veg are soft, about 10 minutes.
  4. Add a few drops of Worcester sauce, parsley, basil and finely chopped chilli if liked. Cook for another 15 minutes.
  5. Meanwhile fry minced meat in a separate pan until brown. Drain excess fat in a colander and add mince to the sauce. Cook for 5 minutes more.
  6. Serve with pasta, rice or barley, it's also tasty sprinkled with cheese.


For healthier version use quorn mince, it contains lots of protein and tastes similar to meat plus is much healthier.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Fantastically tasty dish that has so many levels of flavour. Will certainly be adding this to our favourite recipes list!-18 May 2014

Recipe Summary

  • 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

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.


  • 1 cup low-sodium chicken broth
  • 1 cup grits
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • 1 teaspoon olive oil
  • 1 cup diced yellow onion
  • 5 cloves fresh garlic, minced
  • 2 pounds ground beef (I use a combination of 1 lb. chuck and sirloin each)
  • 2 teaspoons Italian seasoning*
  • 1 (28 ounce) can San Marzano whole tomatoes, pulsed in a food processor until slightly chunky
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 8 ounces sliced mushrooms
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil, plus more for serving
  • Parmesan cheese, for serving
  • red pepper flakes, for serving (optional)

Recipe: Ground Beef and Eggplant Skillet Casserole

During Election Week 2020 (aka Week 34 of COVID-19 pandemic lifestyle), I really needed a one-dish, easy recipe that would deliver big flavor for minimal effort. In came this wonderful casserole made with ground beef, eggplant, and tomatoes, plus a few spices (including cinnamon!) that make it reminiscent of a low-maintenance Greek moussaka in terms of flavors, but so much easier to make. My recipe is inspired by one I found in an old cookbook on my shelf, “Cooking with Craig Claiborne and Pierre Franey”.

The method for this couldn’t be simpler: You sauté the ground beef and veggies and seasonings, and then top with breadcrumbs and parmesan cheese (optional but yummy!), and then bake for a little bit until it starts to bubble. That’s literally all there is to it! If you sauté in an oven-safe skillet, you’ll only dirty one pot, which is a huge bonus. There is most definitely room to play with flavors and ingredients according to what you have as well as usual, find my ideas for how to customize below the recipe.

Ground Beef and Eggplant Skillet Casserole – serves 3-4 as a main dish

4 T neutral oil (e.g. canola, olive, sunflower, etc.)

1 small onion, finely chopped

1 large clove garlic, minced

1 large eggplant, cut into 1-inch cubes (no need to peel unless you prefer!)

3 T tomato paste + 1/4 c water mixed well (or as needed to reconstitute tomato paste to ketchup consistency)

Eggplant Ground Beef Skillet Recipe

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Additional Info

Need a quick weeknight meal? This simple low carb gluten free eggplant tomato ground beef skillet recipe is simple and delicious. It&rsquos also budget friendly.

What do you grow in your summer garden? We typically grow tomatoes, cucumber, yellow squash, zucchini, green peppers, and eggplant.

Eggplants are one of my favorites and they are perfect for low carb diets. This summer, we planted an Asian variety of eggplant that has been bearing fruit like crazy.

It&rsquos give us a countless number of the smaller eggplants while our traditional eggplant plant only produced two eggplants so far. I wanted to share this eggplant tomato ground beef skillet recipe on the blog because it&rsquos the easiest way I&rsquove found to use up our Asian eggplants.

I cook a lot of easy ground beef skillet recipes throughout the year. We all know that grass fed beef is the best, but I don&rsquot buy it because we stock our freezer with ground venison burger meat.

So, technically, my dishes aren&rsquot really ground beef because I use ground venison instead. However, you would never be able to tell the difference and venison is wild game meat that is usually healthier than most farm raised meat.

I like to sprinkle salt on the chopped eggplant and then cook it up in a little olive oil until it softens. I find it has the most flavor when cooked up separately first.

While the eggplant is cooking, I&rsquoll chop up the tomatoes. My husband and son always go overboard with the tomato plants so I sometimes just keep cutting up what will fit in the pan. However, a good amount for this recipe is about two cups.

Once the eggplant is cooked, I&rsquoll brown the ground beef venison in the same skillet with a little minced garlic. I love ground meat because it cooks up so fast which makes it perfect for weeknight meals.

Once the meat has browned, I add the eggplant and tomato and then sprinkle on some liquid aminos. I used to use soy sauce, but now I use the liquid aminos because most regular soy sauce contains wheat and gluten.

If you add too many tomatoes, the dish will become soupy. I typically cook this eggplant tomato ground beef skillet dish in the pan until the liquid has been reduced. My favorite way to serve this is on top of cauliflower rice, but it&rsquos also delicious by itself.

Pappardelle With Beef and Mushroom Ragù

Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.

Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.

Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.

Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.

Meanwhile, cook the pasta according to the package directions drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.

Instant Pot Meaty Mushroom Ragu

I was never a big fan of my crockpot, and in fact, I might have pulled it out and dusted it off to use just three times a year since purchasing it many years ago. When I first heard about the Instant Pot, not being a crockpot fan, I was sure that it was another kitchen appliance that I wouldn’t use much so I ignored all the blogs raving about how great it was. I kept coming across recipes on Pinterest that raved about amazing dishes that could be prepared in mere minutes instead of hours however, and I decided that I needed to take a closer look at the Instant Pot. Well, I gave in and bought it, and now it is probably one of my most used appliances in my kitchen! I use my Instant Pot to make broth and yogurt every single week, use it to make soups and stews, and have found it perfect to cook dried beans. The Instant Pot is much more than a slow cooker and it actually the electric pressure cooker function that I use most often. I can make a delicious, deep flavored homemade chicken or vegetable broth in about forty minutes, where I used to have to simmer it on the stove for hours.

I recently decided to make a vegetable-based ragu sauce in my Instant Pot and combined mixed mushrooms with cubed eggplant for the base. The addition of rehydrated dried porcini mushrooms adds a surprising meaty flavor to this sauce creating a depth of flavor that will appeal to any meat lover. I first sautéed my vegetables in batches in my Instant Pot, then added the rest of the ingredients and cooked the sauce for thirty minutes using the pressure cooker function. The sauce was still a bit loose after forty minutes, so I simply continued to cook the sauce on the sauté function for ten minutes until it thickened. This sauce makes a large quantity, so I divided the sauce once it was cooked and froze half for a future meal. In my goal to eat healthier this year, I served this sauce on whole grain pasta which was a perfect pairing. The nutty flavor of farro pasta was an excellent choice for this earthy flavored sauce. The way the eggplant and mushrooms are cooked in this recipe creates a texture and flavor similar to a meat ragu although that wasn’t my intention, although It will appeal to any meat lovers in your family!

Beef Ragù, Mozzarella and Mushroom Timballo

In a food processor, pulse the flour and salt. Add the butter and pulse 10 times. Sprinkle on 1/2 cup plus 1 tablespoon of the ice water and pulse 5 times. Add another 1/2 cup of the water and pulse 5 times, until the dough just holds together when pinched add the remaining 1 tablespoon of water if necessary. Divide the dough into thirds. Form 2 pieces into 8-inch disks. Cut the remaining dough in half and form into 2 small disks. Wrap all the disks in plastic and refrigerate until firm, at least 1 hour.

In a saucepan, cook the bacon until crisp. Transfer the bacon to a plate and pour off the fat.

Add 2 tablespoons of the oil and the onion to the pan and cook over moderate heat until the onion softens. Add the garlic and herbs season with salt and pepper. Add the tomatoes with their juice crush with a potato masher. Cook, stirring occasionally, until the sauce is very thick, about 30 minutes.

Bring 2 cups of water to a boil. Add the porcini and let stand until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid. Rinse and finely chop the porcini.

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the porcini and cremini and cook over moderately high heat until the cremini are lightly browned, 7 minutes. Add the mushrooms and the bacon to the tomato sauce.

Add the ground beef and sausage to the skillet, season with salt and pepper and cook over high heat, breaking up the meat, until lightly browned, 15 minutes. Spoon off as much fat as possible. Add the wine and cook until evaporated. Add the demiglace and the reserved 1 cup of porcini soaking liquid and simmer over moderate heat for 15 minutes. Add the meat to the tomato sauce and simmer until nearly dry, about 10 minutes.

Preheat the oven to 350°. On a lightly floured surface, roll out each large piece of the dough into an 18-inch round. Fit the dough into two 10-inch springform pans (2 1/2 to 3 inches deep), allowing it to hang over the rims. Line the dough with parchment and fill with pie weights. Refrigerate until firm, at least 10 minutes. Bake the crusts for 30 minutes remove the paper and weights and bake until golden, about 15 minutes longer. Let the crusts cool slightly. Carefully trim the overhang flush with the rims. Turn the oven up to 400°.

In a large pot of salted boiling water, cook the pappardelle until al dente drain and toss with the remaining 1 tablespoon of olive oil.

Sprinkle 1/4 cup of the Parmigiano in each crust. Top with one-fourth of the pasta, 2 1/2 cups of the sauce and one-fourth of the mozzarella. Repeat the layering, ending with the mozzarella.

On a lightly floured surface, roll the two smaller pieces of dough into 11-inch rounds. Brush the rims with the egg wash and invert the rounds over the filling press the edges to seal and trim the dough as necessary. Brush the tops with egg wash and make several slits to release steam. Bake until the top crusts are golden and the pies are hot, 30 to 35 minutes: To test, insert a metal skewer into the centers for 5 seconds. If the skewer feels hot, the pie is ready. Let cool for 15 minutes, then unmold. Serve in wedges with the warm tomato sauce.

Recipe Summary

  • 9 lasagna noodles
  • ½ pound ground beef
  • 1 onion, chopped
  • 4 fresh mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 (14.5 ounce) cans Italian-flavored crushed tomatoes
  • 1 eggplant, peeled and thinly sliced
  • 2 cups mozzarella and cheddar cheese blend

Preheat the oven to 350 degrees F (175 degrees C).

Grease the bottom and sides of 9x13 inch baking dish.

Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes drain and set aside.

Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.

Stir canned tomatoes into ground beef simmer until sauce has formed, 3 to 4 minutes.

Pour about one-fourth of the sauce into the bottom of the prepared baking dish.

Layer noodles on top of sauce.

Spread a thin layer of sauce on top of noodles.

Place a layer of eggplant slices on top of noodle and sauce layer.

Sprinkle about one-fourth of the cheese on top of eggplant slices.

Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.

Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Watch the video: Δεν θα το χορταίνεις! Το Ογκρατεν Μελιτζανας που θα κάνεις συνέχεια! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ


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