Beef / Pork

Pork and Eggplant Bolognesse takes 15 minutes to prepare.

Pork and Eggplant Bolognesse takes 53 minutes to cook.

Pork and Eggplant Bolognesse makes 2 servings.

The ingredients for Pork and Eggplant Bolognesse are:

4 oz Ground Pork
1 Medium Red Onion, Chopped
1 serving Garlic (1 clove)
1 lb Eggplant uncooked peeled and cut into 1/2 inch dice
1/4 cup Water
1/8 cup Dry White Wine
8 oz. Tomato Sauce canned
1/4 tsp Fennel seed
1/4 tsp Salt
1/8 tsp Black Pepper, ground
4 oz Rigatoni - Dry
1/4 cup Fresh Basil, thinly sliced

Here is how you make Pork and Eggplant Bolognesse:

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and onion and cook until well browned, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the eggplant and water. Cover the skillet, reduce the heat to medium-low, and cook until the eggplant is tender, 12?15 minutes. Add the wine to the skillet and boil 30 seconds. Stir in the tomato sauce, fennel, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until slightly thickened, 15?18 minutes. Meanwhile, cook the pasta according to package directions, omitting the salt. Stir the basil into the sauce. Drain the pasta, return to the pot, and immediately stir in 1 cup of the sauce. Spoon the pasta mixture into 2 shallow bowls and top with the remaining sauce. Yields scant 2 cups pasta and sauce per serving.Usually made with ground meat, tomato, carrot, celery, onion, garlic, wine, and milk for creamy sweetness, bolognese sauce is cooked very slowly to give the ingredients all the time they need to develop and mellow.Serving Size: Serves 2Number of Servings: 2Recipe submitted by SparkPeople user SKINNYLEA3.

The nutritional information for Pork and Eggplant Bolognesse is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 444.5

• Total Fat: 13.0 g
• Cholesterol: 53.3 mg
• Sodium: 1,156.1 mg
• Total Carbs: 55.9 g
• Dietary Fiber: 6.4 g
• Protein: 22.7 g