You can never have too many sauce recipes, so give Eggplant Bolognese a try. This recipe makes 6 servings with 421 calories, 18g of protein, and 13g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of wine, olive oil, fettuccine, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Heat olive oil in a Dutch oven over medium-high heat.
Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef.
Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally.
Add tomato paste; cook 2 minutes, stirring constantly.
Add wine; cook 1 minute, scraping pan to loosen browned bits.
Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary.
Add remaining 1/4 teaspoon salt and red wine vinegar.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water.
Drain. Toss pasta with sauce; sprinkle with basil leaves.