The TAGLIATELLE WITH EGGPLANT AND RAGÙ will be your new favorite summer recipe. This first course will win you over with its combination of flavors, plus it’s cooked all on the stove and just a few minutes in the oven or an electric oven.
The tagliatelle with eggplant and ragù is an easy dish to prepare, perfect for those who are new to cooking but still want to serve a very tasty dish for Sunday.
This summer first course is perfect for both a lunch and a dinner with friends; it can all be prepared in advance and then reheated in the oven to melt the cheese.
The eggplants, enhanced by the ragù, pair perfectly with the tagliatelle, creating a unique dish with an exceptional taste.
You can customize the baking dish by adding ingredients like fresh basil, grated cheese, or chili peppers, according to your tastes and preferences.
The tagliatelle with eggplant and ragù will also be an ideal choice for those looking for a light yet tasty first course, perfect for serving even during hot summer days without feeling heavy.
Join me in the kitchen today for tagliatelle with eggplant and ragù.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 21 oz egg tagliatelle
- 2 eggplants
- 1 1/2 cups tomato puree
- 10 1/2 oz ground veal
- 12 1/2 oz cherry tomatoes (in a can)
- 1/2 white onion
- 1 stalk celery
- 1 carrot
- 2 oz grated Parmesan cheese
- 3 1/2 oz provola cheese (fresh or dry)
- 1/2 cup milk
Steps
Prepare the ragù, chop the vegetables and sauté, add the meat and brown it, then add the cherry tomatoes and puree, cook for at least an hour or, if you prefer, cook for 2-3 hours.
The classic ragù is usually cooked for many hours, but if you want a lighter sauce, cook for an hour, max an hour and a half, adding milk or béchamel or cooking cream during cooking.
Cut the eggplants into slices or cubes and fry in a pan, turning them, then drain on kitchen paper and set aside.
Boil the tagliatelle and drain them al dente.
As soon as the puree is ready, season the pasta with all the ingredients, set aside a bit of provola, and pour everything into a baking dish.
Add the cheese and bake at 356°F for 10-15 minutes at most, just enough to melt the cheese since everything is already cooked.
Bon appétit
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Prepare the delicious tagliatelle with eggplant and ragù, an easy summer first course to prepare.
Tagliatelle with eggplant in ragù
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FAQ (Questions and Answers) Tagliatelle with eggplant in ragù
Can I use other pasta instead of tagliatelle?
Absolutely! You can use other long or short pasta, such as penne or fusilli, of your choice.
Can I prepare the ragù in advance?
Certainly! You can prepare the ragù in advance and store it in the fridge until you need to use it.
Can I use other vegetables instead of eggplants?
Absolutely! You can vary with other vegetables, such as zucchini or bell peppers, for a more colorful variant.
Can I freeze leftover tagliatelle?
Yes, you can freeze them in single portions and thaw them later to enjoy at another time.
