Eggplant Bolognese
This hearty Eggplant Bolognese is a delicious paleo recipe made in one pot, perfect for serving over spaghetti squash or noodles.
Equipment
- large Dutch oven
Ingredients
Fats
- 0.25 cup olive oil divided
Meats
- 3 links pork sausage casings removed
- 0.5 pound ground beef
Vegetables
- 2 pounds eggplant peeled and chopped
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 package (8 ounces) sliced fresh mushrooms
Canned Goods
- 1 can (28 ounces) crushed tomatoes
- 1 can (12 ounces) petite diced tomatoes
Spices
- 1.5 teaspoons sea salt
- 0.75 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1.5 teaspoons dried basil
Instructions
Cooking Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it into 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 continue 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.
Notes
You can substitute ground pork for the sausage, or make it meatless by adding peppers and zucchini for extra heartiness.
Nutrition
Serving: 1servingCalories: 282kcalCarbohydrates: 19gProtein: 14gFat: 18gSaturated Fat: 5gCholesterol: 34mgSodium: 840mgPotassium: 961mgFiber: 8gSugar: 9gVitamin C: 22mgCalcium: 98mgIron: 10mg
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