Aubergine and wild mushrooms minced beef ragu


    This dish is very easy to make, it goes well with pasta but sometimes I combine it with barley or potatoes for variety. This recipe serves 2 people.

    London, England, UK
    1 person made this


    • half of medium size aubergine
    • 1 small carrot
    • 1 small onion
    • 1 clove of garlic
    • 1 tin of chopped tomatoes
    • 250g minced beef
    • 1 cube of beef stock
    • few drops of worcester sauce
    • alternatively green or red chilli
    • fresh or dried parsley
    • fresh or dried basil
    • some salt and pepper depending on taste
    • handful of wild mushrooms (I prefer to use dried because of aroma)


    1. chop aubergine, carrot into small pieces, dice onion and garlic finely
    2. If you are using dried mushrooms put them into cold water for few minutes until soft, then break into smaller pieces. If you opted for fresh mushrooms just chop it
    3. Fry onion first until browned, add garlic, tinned tomatoes and beef stock, cook for about 3 minutes, then add the rest of the ingredients, cook for about 10 minutes or until soft.
    4. Add few drops of Worcester sauce, parsley, basil and finely chopped chilli if that is the preference, cook for another 15 minutes
    5. Fry minced meat on separate pan until brown and add into the sauce, cook mince together with sauce for around 5 minutes
    6. Serve with pasta, rice or barley, it's also tasty sprinkled with cheese


    for healthier version use quorn mince, it contains lots of protein and tastes similar to meat plus is much healthier. If still using meat just separate fat from the meat using colander after frying

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    Reviews in English (1)


    Fantastically tasty dish that has so many levels of flavour. Will certainly be adding this to our favourite recipes list!  -  18 May 2014

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