Pork and eggplant bolognese
Uncooked ground pork
¼ pound(s), lean
Uncooked red onion(s)
1 medium, finely chopped
1 medium clove(s), minced
1 pound(s), peeled and cut into 1/2-inch dice
⅛ cup(s), dry variety
Canned tomato sauce
¼ tsp, crushed
⅛ tsp, freshly ground
4 oz, mini
¼ cup(s), fresh leaves, thinly sliced
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and onion and cook until well browned, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the eggplant and water. Cover the skillet, reduce the heat to medium-low, and cook until the eggplant is tender, 12–15 minutes.
- Add the wine to the skillet and boil 30 seconds. Stir in the tomato sauce, fennel, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until slightly thickened, 15–18 minutes.
- Meanwhile, cook the pasta according to package directions, omitting the salt.
- Stir the basil into the sauce. Drain the pasta, return to the pot, and immediately stir in 1 cup of the sauce. Spoon the pasta mixture into 2 shallow bowls and top with the remaining sauce. Yields scant 2 cups pasta and sauce per serving.