Mushroom and Eggplant Ragu
Recipe by The Oakville Grill & Cellar
The Oakville Grill & Cellar features a pasta dish so hearty and delicious, you would never guess it’s made from a vegetarian ragu. The Mushroom and Eggplant Ragu has been a signature on the menu since day one and now the chef team is sharing the recipe for this vegetarian pasta dish for you to try at home.
Mushroom and Eggplant Ragu
A hearty vegetarian ragu pasta
Yield: 4
Ingredients:
INGREDIENTS FOR PASTA:
1 box (8.8oz) Dried Pappardelle Pasta (De Cecco or comp brand)
1 batch Ragu Sauce*
8 + 8 tablespoons grated parmesan
(8 tablespoons for sauce recipe; 8 tablespoons to top the finished dish)
¼ cup pasta water
1 stick of butter, cut into smaller pieces
¼ cup italian bread crumbs (store bought)
12-16 basil leaves to garnish
INGREDIENTS FOR RAGU SAUCE:
1 large eggplant, peeled and diced
4 cups vegetable oil
1 lb. cremini mushrooms
¼ stick unsalted butter
¼ medium sized sweet onion, small dice
1 small carrot, peeled and small dice
1 rib celery, leaves removed, small dice
2 garlic cloves minced
1 teaspoon Italian herb spice blend (store bought)
1 pinch nutmeg grated
1 tablespoon tru e zest (Sabatino Tartufi brand, available on amazon)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons white wine
25 oz. jar of your favorite Marinara Sauce (any classic store brand)
½ cup milk
Method:
METHOD FOR PASTA:
1. Bring a pot of water to a boil.
2. Heat the ragu sauce in a large saucepan with butter.
3. Cook on medium heat and mix until it all melts and blends together, about 5 minutes.
4. Cook pasta 1 minute less than recommended box time.
5. Add the pasta to the sauce with ¼ cup pasta and 8 tablespoons parmesan and mix well then simmer
on medium heat for 1 minute until the pasta starts to turn a little orange in the sauce.
6. Plate in 4 separate bowls, topping with any sauce left in the pot.
7. Top with bread crumbs, remaining grated parmesan, then finish with fresh basil.
METHOD FOR RAGU SAUCE:
1. Preheat the oven to 375 degrees F.
2. Peel and dice the eggplant.
3. Place the eggplant in an oven safe pan or pot, top with vegetable oil and cover.
4. Cook the eggplant in the oil for about 1 hour or until golden and caramelized. Carefully
strain oil and discard.
5. While the eggplant is cooking, pulse the mushrooms in a food processor or finely chop
by hand.
6. Place mushrooms on a baking tray and bake in the oven for 20-25 minutes, mixing
every 5 minutes. Should be roasted dark and dried out, but not burnt.
7. To make the sauce, start by melting the butter in a pot.
8. Saute the diced onion, carrot, celery, and garlic over medium heat, about 15 minutes until soft
and lightly caramelized
9. Add the strained eggplant and dried cremini mushroom and cook for 5 minutes.
10. Add the Italian herbs, nutmeg, salt, sugar, and tru e zest and cook mixing for about 1 minute.
11. Add the white wine and simmer for about 5 minutes.
12. Add the marinara sauce, milk, and butter and bring to a simmer and cook for an additional
5 minutes.
13. Adjust salt and sugar as needed to taste.
