- 500 gr ground pork
- 1/3 cup olive oil
- 1 onion finely chopped
- 4 eggplants
- 1 can diced tomatoes or 2 for a richer sauce
- 1/2 cup red wine
- 1 clove garlic, pressed through a garlic press
- 1 cup fresh parsley, chopped
- 1 Tbsp brown sugar
- 1 Tbsp red pepper flakes
- 1 Tbsp dry oregano
- Salt and pepper
- 1 cup grated cheese for garnish (kefalotyri, parmesan, Asiago)
- 1 package pasta of your choice
Cook the pasta according to package instructions. Once cooked, drain the pasta and drizzle with some olive oil to keep it from sticking. Set aside.
In a bowl, add the ground pork, the red pepper flakes, the garlic, the 1/2 Tbsp of the dry oregano, salt, pepper, mix well to combine and set aside.
In a large pan over medium-high heat, add about the olive oil and once the oil is hot, add in the onion and the eggplant, and saute.
Add the brown sugar and continue cooking for about 10 minutes in low heat until the onions are soft and caramelized.
Once caramelized, remove the eggplant-onion mixture and set aside.
Add another little drizzle of olive oil and the ground seasoned pork to the pan
by taking little chunks and crumbling them in. saute the pork in the oil,
gently moving it with a spoon to brown but not break up too much into little chunks.
Add the eggplant/onion mixture back into the pan with the pork.
Add the wine in, scraping up the good, browned bit on the bottom of the pan and let it boil for 2-3 minutes.
Add in the diced tomatoes, the remaining dry oregano, a cup of hot water and simmer on low heat until thickened.
Once the Ragu has simmered, check the salt and add some more if needed, turn the heat off, add the chopped parsley, and stir to combine. Add the cooked pasta directly into the sauce and gently fold the pasta with the Ragu. Garnish with a generous amount of the grated cheese.