Ingredients
Scale
- 3 carrots, peeled & shredded (about 1 cup)
- 1/2 of a large onion, chopped fine (about 1 cup)
- 3 – 6 cloves of garlic, peeled & chopped fine
- 1 Tablespoon olive oil
- 1 Tablespoon grass fed butter (such as Kerrygold)
- 1/2 lb. peeled, chopped eggplant
- 1/2 lb. ground beef (or venison … or for a vegetarian version, 1/2 lb. mushrooms)
- 1 small (6-oz.) can tomato paste
- 3/4 cup red wine
- 1 Tablespoon wortcestershire sauce
- 1 lb. fresh tomatoes, peeled & chopped or 1 15-oz. can of chopped tomatoes
- 1/2 cup fat free half & half
- 3/4 teaspoon salt (more or less to taste)
- About 2 Tablespoons EACH: chopped fresh basil AND oregano leaves
- A bit of finely chopped fresh rosemary
- Freshly ground pepper, to taste
Instructions
- Peel the carrots and shred them and chop the onion and garlic … or run all three through your food processor or handi chopper until finely chopped.
- Heat a large saucepan or soup pot over medium heat and add the butter and olive oil. Add the carrots, onion & garlic and saute for 3 – 5 minutes. Stir in the eggplant and cook for about 5 minutes longer.
- Move the veggies over to the outside edges of the pan, making a spot in the center to cook the meat or mushrooms. Add the meat (or mushrooms) and cook until browned, stirring as it cooks to break it up into small bits, then stir the mixture together.
- Then make another spot in the center. Add the tomato paste in the center and let it warm for a minute or so, then stir it into the mixture, adding the wine, wortcestershire sauce and tomatoes. Stir in the half & half and the salt, then the herbs. Add pepper. Cover, reduce the heat to medium low and simmer for at least 30 minutes or up to 2 hours, stirring occasionally.
- Serve over cooked pasta and/or veggie “noodles” with freshly ground parmesan.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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