Eggplant Bolognese

Prep Time:
15 mins

Cook Time:
1 hr

Total Time:
1 hr 15 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.

Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.

Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

Cook’s Note

You can substitute ground pork for the sausage, or you can make this meatless by omitting the meat and adding peppers and zucchini to make it extra hearty.

Nutrition Facts (per serving)