Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 1 lb ground beef
• Salt and pepper
• 1 medium firm eggplant, peeled and finely chopped
• 3 large garlic cloves, finely chopped
• 1 sprig fresh oregano, leaves stripped and finely chopped
• 1 1/2 tsp fennel seeds
• 1 tsp crushed red pepper
• 3 tbsp. tomato paste
• 1 cup red wine
• 1 cup chicken stock
• 28 oz can San Marzano tomatoes
• 1 lb large rigatoni
• Olive oil, for drizzling
• Grated ricotta salata

Directions

1. Bring a large pot of water to a boil for the pasta.

2. Preheat a large nonstick or cast-iron skillet over medium-high to high.

3. Add the olive oil to the skillet. Add the beef; cook, stirring occasionally and breaking up with a spoon, until browned, about 4 minutes. Season with salt and pepper and add the eggplant, garlic, oregano, fennel seeds and crushed red pepper; cook, stirring often, until the eggplant is softened, 3-4 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Add the wine and cook, stirring often, until absorbed, about 3 minutes. Add the stock and tomatoes and their juices, crushing the tomatoes with your hands as you add them. Reduce the heat to medium-low; let simmer at a low bubble while cooking the pasta.

4. Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking water, then drain the pasta. Add the pasta to the ragu along with half the starchy water. Toss until the pasta is al dente, about 1 minute. Season; add more starchy water if too dry. Top with olive oil and cheese and serve from the skillet into shallow bowls.

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