Eggplant Bolognese

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Eggplant Bolognese

Prep time: 15 minutes Cook time: 45 minutes Serves 4

Ingredients

  • 2-3 Tbs. olive oil
  • 1 medium onion chopped
  • 2 carrots chopped
  • 3 cloves garlic minced
  • 1 pound grass fed ground beef
  • 1 medium eggplant about 1 pound chopped
  • 3 large tomatoes chopped or 1 can organic crushed or diced tomatoes
  • 12 ounces button or cremini mushrooms chopped
  • 2 teaspoons combined chopped fresh rosemary and oregano or 1 teaspoon combined dry
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 cup chicken broth
  • 1/2 cup red wine
  • 1/4 cup coconut milk
  • Sprinkle Pecorino Romano cheese

Instructions

  • Add olive oil to a large pan over medium heat. Add onion, carrots, celery and garlic and cook, stirring frequently, until onion is translucent. Add ground beef and cook until browned. Add eggplant, mushrooms, tomatoes, spices, chicken broth and wine. Cook until vegetables are tender about 15 minutes. Reduce heat to simmer and cook for another 20 minutes. Remove from the heat and stir in coconut milk. Ladle into bowls and sprinkle with cheese.