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
- 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.
- 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.
- 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.
- In a saucepan of boiling, salted water, cook spaghetti until al dente. Drain.
- 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.
- Divide pasta and sauce among serving bowls. Drizzle with pesto and scatter with parmesan and basil to serve.
