Eggplant Bolognese Pasta Recipe
This eggplant Bolognese is rich, super flavorful and easy to make. Bolognese sauce is a classic Italian meat tomato sauce, and the addition of eggplant gives is extra flavor and nutrition.
Servings: 8 yields
Calories: 353kcal
Ingredients
- 4-5 tablespoons Olive oil
- 1 onion chopped
- 1 Eggplant cut into cubes
- 3 Garlic cloves crushed
- 1 ⅓ lbs Ground beef
- 1 tablespoon Tomato paste
- Salt to taste
- Pepper to taste
- 1-2 teaspoons Paprika
- 1 can Crushed tomatoes/tomato sauce 400g
- Water
- 8.8 oz Pasta of your choice
Instructions
- Sauté the vegetables: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Add the eggplant cubes and cook, stirring frequently, for about 10–12 minutes until golden and tender. Add more olive oil as needed to prevent sticking.
- Add garlic and beef: Stir in the crushed garlic and cook for 1 more minute. Push the eggplant mixture to the sides of the pan and add the ground beef to the center. Cook over high heat for 5–6 minutes, breaking the meat apart, until browned and no longer pink.
- Season and simmer: Stir in the tomato paste, paprika, salt, and pepper. Add the crushed tomatoes, then fill the empty can with water and pour it into the pan. Mix well and bring the sauce to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15–20 minutes, stirring occasionally.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Combine and finish: Add the drained pasta to the meat sauce, along with the reserved pasta water. Toss everything together and cook over medium heat for 1–2 minutes until well combined and glossy. Serve immediately, optionally topped with grated cheese or fresh herbs.
Video
Notes
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- Pasta types: Rigatoni, penne, or tagliatelle work especially well to hold the chunky sauce.
- Eggplant prep: For extra depth of flavor, you can roast the eggplant instead of pan-frying.
- Make it ahead: The sauce can be made 1–2 days in advance. It actually tastes better the next day!
- Vegetarian version: Replace the beef with cooked lentils or plant-based ground meat.
- Add-ins: Feel free to add a chopped carrot or celery when sautéing the onion for added richness.
- Cheese it up: Finish with freshly grated Parmesan or Pecorino for extra flavor.
- Wine or Broth – For an extra layer of flavor, deglaze the pan with a splash of red wine or beef broth after browning the meat. This adds depth to the sauce.
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the chopping, cooking, and final result of the recipe to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
Nutrition
Calories: 353kcal | Carbohydrates: 33g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 491mg | Potassium: 608mg | Fiber: 4g | Sugar: 6g | Vitamin A: 294IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 3mg