Winter
Baked Penne with Beef and Eggplant Ragout
- Serves 6
Author Notes
I made this for a friend while she was recouperating from surgery. It's very warm and satisfying. The eggplant kind of melts into the meat sauce giving it a rich flavor, and the pecorino in the cheese sauce gives it just the right zing. —Berna
What You'll Need
Ingredients
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Beef and Eggplant ragout:
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1 tablespoon
olive oil
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1
large onion, chopped
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1 pound
lean ground beef
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1
clove garlic, minced
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1 1/2 teaspoons
salt
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1/2 teaspoon
cinnamon
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1/4 teaspoon
freshly ground pepper
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1
large eggplant, peeled and cut into cubes
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2 tablespoons
tomato paste
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1
14 oz can tomatoes
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Cheese Sauce:
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2 tablespoons
unsalted butter
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2 tablespoons
all purpose flour
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2 cups
milk
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8 ounces
pecorino, grated
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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2
large eggs
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10 ounces
penne
Directions
- To make beef and eggplant ragout: In a large heavy saute pan, cook the onions until they begin to soften. Add the ground beef and saute over medium heat, breaking up clumps, until no longer pink, about 5 minutes longer. Add the garlic, salt, cinnamon and pepper and stir to combine. Make some room at the bottom of the pan, add the tomato paste and cook for a minute to caramelize. Then add the eggplant and tomatoes, bring to a simmer, cover and cook for about 15 minutes, stirring occasionally, until the eggplant literally "melts" into the meat sauce.
- To make the Cheese Sauce: Melt butter in a heavy 2 quart saucepan then stir in flour and cook over moderate heat, stirring for about 2 minutes. Whisk in the milk and slowly bring to a boil, whisking constantly until thickened. Add the cheese, salt and pepper and mix until all the cheese has been incorporated into the sauce. Let the sauce cool a bit before adding the eggs. Beat the eggs in a large bowl and gradually add the cheese sauce , stirring to combine.
- Cook the pasta in a large pot of boiling, salted water until al dente, and then drain in a colander.
- To assemble: Toss half the pasta with the beef and eggplant ragout and half with the cheese sauce. Pour the pasta with the beef ragout into a 3 quart baking dish, spreading evenly. Pour the pasta with cheese sauce on top, spreading evenly.
- Bake at 375 degrees, uncovered, for 35-45 minutes, until bubbly and golden. Let rest for 5 minutes before serving.
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