Mushrooms add the hint of umami that meat-lovers might have missed.
Brinjal ragu on taglietelle
Serves 4
Ingredients
3 medium-large brinjals
250g mushrooms
Olive oil, for frying
2 onions, finely chopped
4 stalks celery, finely chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tsp cinnamon
½ tsp ground cloves
4 springs each rosemary and thyme
100g tomato paste
½ cup red wine
1 can (400g) cherry tomatoes
2 cups vegetable stock
½ tbsp marmite
2 tsp Worcestershire sauce
Salt and milled pepper
Pinch of brown sugar, to taste
For serving
400g cooked tagliatelle pasta
Grated hard cheese or Parmesan, for serving
Method
- Dice aubergines and mushrooms into lcm cubes.
- Heat 1 Tbsp oil in a large pot over high heat. Brown diced aubergine and mushroom, working in 2-3 batches to avoid overcrowding and steaming veg. Remove and set aside.
- Lower heat, add another glug of oil and sauté onions and celery for 10 minutes until golden and softened.
- Add spice and tomato paste, cook for a minute until sticky and then add wine. Cook until wine is almost evaporated.
- Return browned vegetables to pot and add in the remaining ingredients.
- Bring to a low simmer and cook partially covered, stirring regularly, for about 40-50 minutes or until a thick sauce is created.
- Toss sauce through cooked pasta and serve with sprinklings of grated cheese.
By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Spicy miso brinjal dip
