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Export 21 ingredients for grocery delivery
Step 1
Bring a large pot of water to a boil for the pasta
Step 2
Preheat a large, nonstick or cast-iron skillet over medium-high to high heat with olive oil, two turns of the pan
Step 3
Add the beef and cook, stirring occasionally, breaking up with a spoon until browned about 4 minutes; season with salt and pepper
Step 4
Add the eggplant, garlic, oregano, fennel seeds and crushed red pepper, and cook, stirring often, until the eggplant is softened, 3-4 minutes
Step 5
Add the tomato paste and stir until fragrant, about 1 minute
Step 6
Add the wine and stir until absorbed, about 3 minutes
Step 7
Add the stock and the tomatoes and their juices, crushing the tomatoes with your hands as you add them into the pan
Step 8
Reduce the heat to medium-low and simmer at a low bubble while cooking the pasta
Step 9
Cook the pasta in boiling salted water to a little under al dente
Step 10
Reserve a cup of cooking water before draining
Step 11
Add the pasta to the ragu along with half the starchy water and toss until the pasta is al dente, about 1 minute
Step 12
Season to taste, adding more starchy water if too dry
Step 13
Top with a drizzle of olive oil and some cheese and serve from the skillet into shallow bowls