Beef and roasted aubergine ragu

Ingredients

500g stewing beef, cit in chunks

2 aubergines, diced in 2cm cubes

1 carrot, diced

1 stick celery, diced

1 red onion, diced

3 cloves garlic, crushed

250 ml beef stock/bone broth

1 tbsp dried oregano

1 bay leaf

1 tbsp dried thyme

1 tsp ground coriander

1 tsp ground cumin

1 tin tomatoes

3 tbsp tomato puree

1 tbsp balsamic vinegar

2 tbsp the governor EVOO

To serve

250g Rigatoni

Parmesan cheese

Parsley

The Governor EVOO

Method

Heat the oven to 180c/gas mark 4.

Line a baking sheet with parchment paper and add the aubergine. Whisk together 1 tbsp EVOO, 1 tbsp balsamic, brush over the aubergine and roast for 30mins.

Heat 1 tbsp EVOO in a large frying pan over medium heat. Brown the beef for 3-4 minutes on each side, remove and set aside.

Add 1 tbsp EVOO to pan. Add onion, garlic, carrot, celery, herbs and spices, cook for 15 mins, add tomatoes, tomato puree, balsamic vinegar and stock, bring to the boil, cook on low for at least 2hrs, add aubergines and warm through.

Cook the pasta, fill a large saucepan with water, put the lid on and bring to the boil over a high heat, add a pinch of sea salt then add the pasta. Cook according to packet instructions.

When the beef falls apart remove from the oven and remove the bay leaf.

Drain the pasta, add to the beef and stir to combine.

Serve topped with parmesan cheese, parsley and a drizzle of EVOO.