Bolognese Pasta Sauce with Aubergine

Bolognese sauce with aubergine


Bolognese Pasta Sauce with Aubergine

This bolognese sauce can be made with beef or lamb and has tomatoes, aubergines and mushrooms.


1 medium onion, chopped
1/4 garlic clove, chopped
vegetable oil for frying
450g / 1lb lean minced beef or lamb
2 tablespoons tomato puree
4 tomatoes, skinned, deseeded and chopped
1/4 teaspoon mixed dried herbs
2 tablespoons plain flour
450 ml / 16 fl oz unsalted or weak chicken stock
1 aubergine, peeled and sliced
100 g / 4 oz mushrooms, washed and sliced


  1. Saute the onion and garlic in oil until soft
  2. Add the meat and cook until browned
  3. Chop in a food processor and return to pan with tomato puree, tomatoes, herbs, flour and stock, boil and simmer for 45 mins
  4. Fry the aubergine in oil until golden, pat dry with kitchen paper and chop in a food processor.
  5. Saute the mushrooms in oil and add to the sauce with the aubergine,

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