Ragu with Sage Pesto

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Keep leftover pesto to use another time.

SERVES: 4 | PREP TIME: 1HR | COOK TIME: –

Table of Contents

INGREDIENTS

  • 100ml extra virgin olive oil
  • 1 eggplant, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1½ tsp dried chilli flakes
  • 500g beef mince
  • 1/3 cup (95g) tomato paste
  • 2 x 410g cans crushed tomatoes
  • ½ tsp Worcestershire sauce
  • 1½ cups (375ml) beef stock
  • 400g spaghetti
  • Finely grated parmesan and small basil leaves, to serve

SAGE PESTO

  • 1 small garlic clove, roughly chopped
  • ½ bunch sage, leaves picked
  • ½ bunch basil, leaves picked
  • ½ cup (40g) finely grated parmesan
  • ¼ cup (40g) pine nuts, toasted
  • 2 tbs red wine vinegar
  • 1/3 cup (80ml) extra virgin olive oil

METHOD

  1. Heat half the oil in a large frypan over medium-high heat. Add eggplant and cook, turning, for 10 minutes or until browned. Remove with a slotted spoon and set aside.
  2. Add remaining oil and reduce heat to medium-low. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and chilli. Cook, stirring, for 1 minute.
  3. Add mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add tomato paste, tomato, Worcestershire sauce and stock. Bring to a simmer, return eggplant to pan and cook at a rapid simmer for 30 minutes or until thickened. Season.
  4. In a saucepan of boiling, salted water, cook spaghetti until al dente. Drain.
  5. For the pesto, whiz garlic, sage, basil, parmesan, nuts and vinegar in a small food processor until finely chopped. Gradually add oil in a thin, steady steam and whiz to combine. Season.
  6. Divide pasta and sauce among serving bowls. Drizzle with pesto and scatter with parmesan and basil to serve.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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