Rich aubergine, tomato & beef bucatini

Name: Rich aubergine, tomato & beef bucatini
Prep time: 20 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 1 tbsp olive oil; 2 echalion shallots, finely chopped; 1 large carrot, finely diced; 2 sticks celery, finely chopped; 200 g Essential 10% Fat British Beef Mince; 2 clove/s cloves garlic, crushed; 200 ml whole milk; ½ tsp freshly grated nutmeg; 1 large aubergine; 200 ml white wine; 100 g red split lentils; 400 g cans plum tomatoes; 450 g dried pasta, such as spaghetti or bucatini

This veg-packed pasta sauce is great for making ahead and freezing in individual portions. Defrost as much or as little as you like for a speedy weeknight dinner.

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Serves6
CourseMain meal
Prepare20 mins
Cook2 hrs
Total time2 hrs 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
2 echalion shallots, finely chopped
1 large carrot, finely diced
2 sticks celery, finely chopped
200g Essential 10% Fat British Beef Mince
2 clove/s cloves garlic, crushed
200ml whole milk
½ tsp freshly grated nutmeg
1 large aubergine
200ml white wine
100g red split lentils
2 x 400g cans plum tomatoes
450g dried pasta, such as spaghetti or bucatini

Heat the oil in a large nonstick sauté pan. Add the shallots, carrot and celery and cook over a low heat for 5-6 minutes until softened but not browned. Turn up the heat, add the mince and seasoning, breaking it up with a fork and cooking until lightly browned. Stir in the garlic, then add the milk and nutmeg and simmer until the liquid is reduced.
Cut the aubergine into 1.5cm cubes. Push the mince and vegetables to one side of the pan and add the aubergine. Cook over a high heat for 3-4 minutes until browned. Add the wine and simmer fast until almost evaporated.
Add the lentils and the tinned tomatoes to the pan, breaking up the tomatoes with the edge of the spoon. Season and bring to the boil. Heat so the surface is just bubbling slightly at the edges and simmer for at least 1½-2 hours until the liquid is reduced and the sauce is rich and thick. Add more water if the sauce dries out and stir occasionally. Check the seasoning.
Cook the bucatini according to the pack instructions. Toss with the sauce. Serve with grated Parmigiano and a green salad scattered with pumpkin seeds, if liked.

Cook’s tip

To make the sauce vegetarian, replace the beef with another 150g red split lentils and add extra water to keep the dish moist as it cooks.

To freeze Cool and freeze the sauce in rigid sealed pots for up to three months. To use, defrost completely in the fridge overnight. Reheat in a pan until simmering, stirring occasionally, adding more water if needed. Use as above.

Typical values per serving when made using specific products in recipe