Veal and eggplant ragu for pasta

This recipe is a winner with the 2007 Tuscan blend Le Volte, a rib-sticking wholesome wine to go with this amazing pasta dish.

Ingredients; Serves 5 -6

• 30g butter
• 2 tbsp olive oil
• 1 small onion, finely chopped
• ½ a small carrot, finely chopped
• ½ stick celery, finely chopped
• 450g veal mince
• 375ml dry white wine
• 1 cup tinned Italian peeled tomatoes, pureed
• 1 cinnamon stick
• 3 cloves
• salt and freshly ground pepper
• 1 medium eggplant
• olive oil, for frying
• 1 clove garlic, thinly sliced
  
• Parmesan, freshly grated
• parsley, finely chopped

Method;

In a medium pot over low heat, melt the butter and olive oil. Gently cook the onion, carrot and celery until soft and lightly coloured (about 10-12 minutes).

Turn the heat to high and add the veal mince. Cook, stirring until the veal is no longer raw and there is no liquid in the bottom. Add half the wine and reduce before adding the rest, along with the tomatoes, cinnamon stick and cloves. Season with salt and pepper and add enough water to just cover the sauce. Turn the heat to low and simmer gently, covered, for 45 minutes.

In the meantime, cut the eggplant into two-centimetre cubes, lightly salt and leave for 30 minutes. Rinse the eggplant pieces and pat dry, then fry, until golden brown, in a pan with enough olive oil to come 1cm up the sides.

Add the sliced garlic and fried eggplant to the ragu and cook for 10 minutes. The veal should be tender and the sauce should have a thick, wet consistency (this is especially important if using fresh pasta, which will absorb some of the liquid); you may need to top up the water a little.

Remove the cinnamon stick and cloves (if you can find them). Check the seasoning and adjust if necessary.

Toss with cooked Pasta. Tagliatelle or linguine works best and finish with a sprinkle of parmesan and chopped parsley.

N.b Grated Orange zest works well as a garnish with the parmesan.