Zahra's Kitchen Beef Bolognese with Roasted Eggplant and Garlic Pasta
Ingredients
- 1 pack Zahra's Kitchen Beef Bolognese, 500g
- 2 large eggplants, cut into large cubes
- 2 whole garlic bulbs
- salt and pepper, to taste
- 1 tbsp black truffle oil, optional
- ½ cup ricotta cheese
- 125g farfalle pasta
- chilli flakes, optional
- handful of fresh basil leaves, roughly chopped
- 2 tbsp chilli-infused olive oil
Instructions
- Preheat the oven to 200°C. Arrange the cubed eggplant and whole garlic bulbs (with skin on) on a baking tray. Drizzle with chili-infused olive oil and season with salt, pepper, sugar, and oregano. Roast for 15–20 minutes, or until golden brown and tender. Once done, remove the garlic skins and set aside the roasted eggplant and garlic.
- Meanwhile, bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to the package instructions. Drain, reserving ½ cup of pasta water, and set aside.
- To prepare the Zahra's Kitchen Beef Bolognese, first defrost the pouch. If using the stovetop, pour the contents into a pot and heat on low, stirring occasionally. Add 2 tablespoons of water if needed to adjust consistency. If using the microwave, remove the pouch from the carton, transfer the contents to a microwave-safe dish, and heat on high for 4 minutes. Stir gently, then continue heating for another 2–3 minutes until fully warmed.
- Once heated, add the roasted eggplant, roasted garlic to the bolognese sauce. Stir well to combine. Toss in the drained pasta, mixing until well coated. If needed, add a splash of reserved pasta water for a silkier texture.
- To serve, plate the pasta and top with fresh basil and add chili flakes for extra heat if desired. Enjoy!