• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Layered Ragu and Aubergine Pasta Bake

April 23, 2017 By All That I'm Eating 15 Comments

I think I’m part Italian. More likely, I like to think I’m part Italian. The reason for this recent realisation is that Italian food is the food I crave the most; when I’m looking for inspiration I invariably turn my attention to that most wonderful of countries. Pasta is the obvious Italian ingredient to inspire meals but the rice dishes, salads, marinades, stews, cheeses, meats and sauces always make me feel like I’m having a little Italian getaway in my own kitchen. This ragu and aubergine pasta bake was inspired by Rick Stein’s recent series: Long Weekends. I’m sure my recipe is very different to theirs, I’m bound to have forgotten some ingredients or added others, but the principle is the same; great big, hearty portions of food. It’s worth getting hold of some fontina cheese for this pasta bake (more on that later).

Layered Ragu and Aubergine Pasta Bake with salad and wine

Ingredients

You will need (for 4-6 portions):

  • 3 tbsp olive oil for cooking
  • 2 onions, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 4 slices pancetta, finely chopped
  • 500g pork mince
  • 500g beef mince
  • 2 tbsp tomato paste
  • 700ml passata
  • 1 tsp sugar
  • Salt and pepper
  • 50g Parmesan, grated
  • 200g orzo pasta
  • 2 aubergines, sliced thinly
  • 2 tbsp olive oil
  • 200g fontina cheese, grated

Method

Put the sliced aubergine into a bowl with a sprinkle of salt and leave to one side while you start the ragu.

Start by getting a large saucepan on a medium heat and adding the olive oil. Add the onions, carrots and celery to a blender and blend until finely chopped. If you don’t have a blender you can finely chop them by hand (I blend to save time). Add the vegetables to the pan, pop a lid on and leave to soften for 15-20 minutes, stirring occasionally.

Add the garlic and bay leaves to the pan and leave to cook for another five minutes.

Increase the heat slightly and add the pancetta, beef and pork mince. Stir often until the minces have gone brown and any water has evaporated leaving you with a dry-ish mix.

Add the tomato paste, passata, sugar and a sprinkle of salt and pepper. Fill the passata jar up with a little water (about 150ml) and then tip this into the pan. Bring everything to the boil then leave the mix to simmer, with the lid ajar, for around 45 minutes and stir from time to time.

Wipe off any excess salt from the aubergine then add the 2 tbsp olive oil and mix into the aubergine well. You can either bake or fry the aubergine depending on your preference. Frying them gives a nicer finished texture but they can be a little oily and it takes longer to do as it needs to be done in batches. Baking them takes a little longer and the skins don’t go quite as crispy. Griddling would be fantastic. Whichever you choose, cook the aubergine slices and leave to one side.

The ragu mix should be nice and thick. Cook the orzo according to packet instructions, drain then stir into the ragu along with the Parmesan. Check the seasoning and adjust if needed.

You can make one big ragu bake or two smaller ones; I opted for two smaller so that I could have the leftovers the next day. Put half of the ragu mixture into the bottom of a baking dish. Put a layer of aubergine slices over the top and sprinkle over a handful of the fontina. Spoon the remaining ragu mix over the fontina then top with the remaining aubergine slices and finish with the remaining fontina.

Bake at 180C for 25-30 minutes until bubbling and golden brown.

Serve with a crisp green salad.

Layered Ragu and Aubergine Pasta Bake close up
I hope that before you read the recipe you already knew that this was going to be pretty special. It is everything that I look for with hearty Italian food; perfect at this time of year when the days make you crave salad but the evening suggests you need stew. It’s a big dish and actually contains five different vegetables (and two cheeses and three meats!) so the flavours are complex and deep. Fontina is the best cheese for this; its low melting point means the inside layers are gooey and stringy but the top goes beautifully crisp and the tangy, slightly sweet flavour of the cheese is unique. You’ll need to find a cheesemonger to get hold of some, you can get it online too, it’s not easily available on supermarket shelves but once you’ve found it (and tried it) I think you’ll agree it was worth seeking out.

Other posts you might like

  • Aubergine, Butterbean, Pesto and Gnocchi Bake
    Aubergine, Butterbean, Pesto and Gnocchi Bake with Sacla
  • chard and bacon lasagne
    Chard and Smoked Bacon Open Lasagne with Basil Oil
  • Chicken, Olive and Artichoke Stew
    Chicken, Olive and Artichoke Stew with Risotto

Filed Under: April, Aubergine, Bacon, Bay, Beef, Carrot, Cheese, Dairy & Eggs, Dinner, Garlic, Herbs, Meat & Fish, Onion, Pasta, Pork, Recipes By Month, Seasons, Spring, Tomatoes, Vegetables Tagged With: dinner, pasta bake, recipe

« The Ferry Cookham
Olive and Fontina Baked Courgettes »

Comments

  1. angiesrecipes says

    April 23, 2017 at 15:52

    It looks hearty, comforting, and YUMMILICIOUS!! I wish I could dig in all those awesome layers.

    Reply
  2. Mary says

    April 24, 2017 at 00:22

    Sad to admit I don’t eat or make pasta often but the man I’m dating loves pasta so I’ve been making it more than ever lately. Aubergine is my favorite, thanks for sharing this recipe 🙂 Can’t wait to try it out myself.

    Reply
  3. Monica says

    April 24, 2017 at 15:43

    I was just watching an Italian cooking show last night and saying how genius Italians are. The food is just amazing. I could eat pasta everyday. This is a great pasta bake, perfect for Sunday night dinner with family.

    Reply
  4. Ruby & Cake says

    April 25, 2017 at 07:58

    now all i want for dinner is this – my avocado toast is just not going to cut it!

    Reply
  5. Evelyne CulturEatz says

    April 25, 2017 at 18:13

    Kinda looks like a Greek moussaka too a bit…and looks fantastic 🙂

    Reply
  6. cheri says

    April 25, 2017 at 20:22

    Love everything about this dish Caroline, you can in deed tell it is delicious!

    Reply
  7. Peachy says

    April 25, 2017 at 20:35

    I recently made Eggplant Lasgana too!! And I love it. Your recipe sounds wonderful.

    Reply
  8. Juliana says

    April 25, 2017 at 20:48

    This not only sounds but looks delicious Caroline…I like the idea of eggplant in this pasta dish.
    Have a wonderful week 🙂

    Reply
  9. John/Kitchen Riffs says

    April 26, 2017 at 14:15

    I think I must be Italian, too. Can’t get enough of Italian food! So this dish really appeals to me, as you might imagine. Really creative — thanks.

    Reply
  10. Not Quite Nigella says

    April 27, 2017 at 10:41

    Definitely fontina cheese for this-nothing beats it for that ooze with flavour! 😀 This looks like pure heaven.

    Reply
  11. Charlotte | Sweet Sundays says

    April 27, 2017 at 12:03

    I love a good eggplant pasta. I’m adding this to my must-try list!

    Reply
  12. Anu - My Ginger Garlic Kitchen says

    April 27, 2017 at 15:56

    Can’t get enough of pasta. Love how beautiful, delicious, comfy and filler this pasta looks and sounds.

    Reply
  13. grace says

    April 28, 2017 at 15:17

    this is a show-stopper! what a glorious mixture of ingredients–comfort food at its finest!

    Reply
  14. David says

    April 29, 2017 at 13:50

    “Sono Italiano in spirito!” said John Cleese in A Fish Called Wanda, and I have been quoting that regularly since I first saw the movie! And, as I see from the comments, you aren’t alone in feeling Italian! The eggplant bake looks just wonderful!

    Reply
  15. Jem at Lost in Utensils says

    May 1, 2017 at 07:01

    I WISH I was Italian! This just looks so yummy. Italy is the best place to eat in the world (as far as I’m concerned).

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT