Aubergine and wild mushrooms minced beef ragu

    45 min

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

    London, England, UK
    5 people made this

    Serves: 2 

    • 1/2 medium aubergine
    • 1 small carrot
    • 1 small onion
    • 1 clove of garlic
    • 30g dried wild mushrooms (or 200g fresh mushrooms)
    • oil for frying
    • 1 (400g) tin chopped tomatoes
    • 1 beef stock cube
    • 250g minced beef
    • few drops of Worcester sauce
    • fresh or dried parsley
    • fresh or dried basil
    • 1 green or red chilli, minced (optional)
    • salt and pepper

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Chop aubergine and carrot into small pieces. Mince onion and garlic.
    2. Place dried mushrooms in a bowl of cold water until soft, then drain and break into smaller pieces. If you opted for fresh mushrooms just chop them.
    3. Fry onion in a little oil until browned, add garlic, tinned tomatoes and beef stock. Cook for about 3 minutes, then add the veg and cook until the veg are soft, about 10 minutes.
    4. Add a few drops of Worcester sauce, parsley, basil and finely chopped chilli if liked. Cook for another 15 minutes.
    5. Meanwhile fry minced meat in a separate pan until brown. Drain excess fat in a colander and add mince to the sauce. Cook for 5 minutes more.
    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.

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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