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Simmered low and slow for six hours
this rich ragu brings together house-ground pancetta
white wine
and irresistibly silky
In an intrinsically North Italian style of cooking
Mafalde w/ Eggplant Ragu Pantry Simmered low and slow forIn an intrinsically North Italian style of cooking, butter is used in this recipe as opposed to the olive oil seen exclusively in the South. Generous amounts of eggplant are slowly roasted in the oven to concentrate their flavours. Sweet and fresh tomatoes as the base, with heavily reduced red and white wine and a touch of chilli to open your palette and finished with butter for a comforting richness. Putting your meal together could not be simpler:
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