A ragu is a slow-cooked tomato sauce that’s wonderful for a slow weekend dinner. Start it mid-morning and let it cook all day. Your house will smell amazing, and your taste buds will thank you come dinnertime.
Ingredients
- 2½ lbs. eggplant
- ½ cup olive oil, divided
- 1 large onion, finely diced
- 1 large carrots, finely diced
- 3 lbs. mushrooms, finely diced
- 12 oz. beer
- 6 cloves garlic, sliced
- ¼ cup tomato paste
- ½ tsp. red pepper flakes
- 2 (28 oz.) cans no-salt-added whole tomatoes
- 2 Tbsp. soy sauce
- 2 bay leaves
- 1 tsp. balsamic vinegar
Directions
- Preheat oven to 400ºF. Drizzle whole eggplants with half of the oil, wrap in foil, and place on a baking sheet. Roast until eggplants are thoroughly soft, 1 hour, and remove eggplants. Lower oven temperature to 350ºF.
- When eggplants are cool enough to handle, scoop the flesh into a bowl.
- While the eggplant roasts, set a wide, heavy-bottomed pan over medium-low heat and heat the oil. Add the onion and carrot to the pan and cook until very soft, 15-20 minutes.
- Raise heat to medium and add the mushrooms. Cook, stirring frequently, until all of the liquid has evaporated and the mushrooms are thoroughly browned, 30-45 minutes.
- Stir in beer and garlic and simmer until liquid has evaporated.
- Stir in the tomato paste and pepper flakes. Cook for 1-2 minutes.
- Add the eggplant, the tomatoes and their juices, soy sauce and bay leaves. Transfer pan to the 350ºF oven and roast, uncovered, for 2-4 hours.
- Stir in the balsamic vinegar just before serving and serve hot over pasta or polenta.
Nutrition Facts
8 servings per container
Serving Size 609 g
| Amount per serving | ||
|---|---|---|
| Calories | 265 | |
| % Daily Value* | ||
| Total Fat 15g | 19% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2g | ||
| Monounsaturated Fat 10g | ||
| Cholesterol 0mg | 0% | |
| Sodium 265mg | 12% | |
| Total Carbohydrate 28g | 10% | |
| Dietary Fiber 9.5g | 32% | |
| Total Sugars 14g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 4g | ||
| Protein 10g | ||
| Vitamin D 0.3mcg | 0% | |
| Calcium 101.5mg | 8% | |
| Iron 2.8mg | 15% | |
| Potassium 1425mg | 30% | |
| Vitamin A 129.2mcg | 15% | |
| Vitamin C 36.2mg | 40% | |
| Vitamin E 4mg | 25% | |
| Vitamin K 21.2mcg | 20% | |
| Thiamin 1.4mg | 120% | |
| Riboflavin 0.9mg | 70% | |
| Niacin 10.8mg | 70% | |
| Vitamin B6 0.6mg | 35% | |
| Folate 85.6mcg | 21% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 28.2mcg | 90% | |
| Chloride 157.9mg | 6% | |
| Pantothenate 3.3mg | 60% | |
| Phosphorus 245.8mg | 20% | |
| Iodine 5.5mcg | 4% | |
| Magnesium 67.7mg | 15% | |
| Zinc 1.5mg | 20% | |
| Selenium 18.8mcg | 35% | |
| Copper 0.8mg | 90% | |
| Manganese 0.7mg | 30% | |
| Chromium 0mcg | 0% | |
| Molybdenum 17mcg | 40% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
No Salt Added Tomatoes (tomatoes, Tomato Juice, Less Than 2% Of: Calcium Chloride, Citric Acid), Mushrooms, Eggplant, Beer (water, Barley, Hops And Yeast), Onion, Olive Oil, Carrots, Tomato Paste, Soy Sauce (water, Wheat, Soybeans, Salt, Sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Garlic, Balsamic Vinegar, Red Pepper Flakes, Bay Leaf.
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