The Ultimate Ragu

When deciding what to make this week for the blog, I found this ragu in my notes. It literally said, “Made the most awesome ragu tonight! eggplant, carrots, onion, garlic, zucchini, summer squash, kalamata olives, tomato paste, beef.” That’s what I had to go on and i wrote it down about 3 years ago. With a note like that, I had to make it…and make a recipe for it!

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Fortunately for me I know myself and know what I would have done to make it. So re-creating it was pretty easy. The best part of the whole thing is now knowing that my note to myself was COMPLETELY RIGHT! This WAS the most AWESOME RAGU! I made it for lunch with my friend, who also loves to cook, and he absolutely loved it too! We have a winner here! Make it! Seriously, you will be happy you did!

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The Ultimate Ragu

Ingredients:

1 eggplant, peeled and diced
2 large carrots, peeled and diced
1 medium onion, diced
3 clove garlic, minced
1 zucchini, diced
1 summer squash, diced
1 cup pitted kalamata olives, roughly chopped
1 6 oz can tomato paste 
1 pound ground beef
olive oil
salt to taste

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Directions:

In a large sauce pan, brown ground beef and set aside.

In same pan, add enough olive oil to sauté vegetables in. Add carrots and onions first. Cook until onions become translucent. Add eggplant, zucchini and summer squash. Reduce heat to medium and cover. Cook until all vegetables are soft, but not broken down, stirring frequently. Add a little more oil if mixture looks dry. Add olives and ground beef. Blend together. Add tomato paste and gently mix together until all lightly coated. Taste and add salt if necessary.

Spoon over your favorite pasta. I used a tagliatelle and also a penne.

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The Ultimate Ragu
Serves 6
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Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
  1. 1 eggplant, peeled and diced
  2. 2 large carrots, peeled and diced
  3. 1 medium onion, diced
  4. 3 clove garlic, minced
  5. 1 zucchini, diced
  6. 1 summer squash, diced
  7. 1 cup pitted kalamata olives, roughly chopped
  8. 1 6 oz can tomato paste
  9. 1 pound ground beef
  10. olive oil
  11. salt to taste
Instructions
  1. In a large sauce pan, brown ground beef and set aside.
  2. In same pan, add enough olive oil to sauté vegetables in. Add carrots and onions first. Cook until onions become translucent. Add eggplant, zucchini and summer squash. Reduce heat to medium and cover. Cook until all vegetables are soft, but not broken down, stirring frequently. Add a little more oil if mixture looks dry. Add olives and ground beef. Blend together. Add tomato paste and gently mix together until all lightly coated. Taste and add salt if necessary.
  3. Spoon over your favorite pasta. I used a tagliatelle and also a penne.
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