Lamb & Eggplant Ragu with Pasta

Lamb & Eggplant Ragu with Pasta
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 teaspoons olive oil
  • 1 medium red onion, chopped
  • 2 Japanese eggplants (about 8 oz. total), cut into 1-inch cubes
  • 2 large cloves garlic, finely chopped
  • 2 teaspoons dried oregano
  • 1/4 teaspoon crushed red pepper
  • 6 ounces 85-percent-lean ground lamb, preferably grass-fed
  • 2 1/2 cups marinara sauce
  • 1 pound cavatappi pasta, preferably whole grain


In a Dutch oven (or large, deep skillet with a lid), heat the oil over medium-high. Add the onion and eggplant; cook, stirring often, until the onion is light brown and the eggplant softens, about 8 minutes. Add the garlic, oregano and crushed red pepper; cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the lamb; season with salt and pepper. Cook, stirring often and breaking up the lamb with a spoon, until the lamb is browned, 2 to 3 minutes. Add the marinara; bring to a boil. Cover and reduce the heat to low. Simmer, stirring the ragu often, until the flavors blend, 5 to 10 minutes.

Meanwhile, bring a large pot of water to a boil. Salt the water, add the pasta and cook to al dente. Reserve 1 cup of the pasta water; drain.

Add the pasta and 1/2 cup of the pasta water to the ragu. Cook, stirring constantly, adding more pasta water if dry, until pasta is coated, about 1 minute.