Eggplant Bolognese

Eggplant bolognese, made with pork and ground beef, is a great Italian-inspired addition to noodles or zucchini noodles.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 282 Calories

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) package sliced fresh mushrooms
• 1 small yellow onion, chopped
• 3 links pork sausage, casings removed
• 2 pounds eggplant, peeled and chopped
• 1 (12 ounce) can petite diced tomatoes
• 1.5 teaspoons dried basil
• 0.5 pound ground beef
• 0.75 teaspoon freshly ground black pepper
• 0.25 cup olive oil, divided
• 1.5 teaspoons sea salt

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.