4 tbsp extra virgin olive oil
1 large eggplant, diced
1 onion, diced
2 cloves garlic, finely chopped
½ bunch basil, torn
2 birdseye chillies, finely chopped
250g lamb mince
500g San Remo Wide Fettuccine
½ cup red wine
300ml tomato passata
Salt and pepper
Grated parmigiano cheese, to serve
To make the ragu, heat a large frypan on high heat and half the extra virgin olive oil and diced eggplant. Season generously with salt and pepper and fry, tossing occasionally, until the eggplant is crispy and golden. Transfer the eggplant to a plate lined with paper towels to absorb the excess oil.
Add the remaining olive oil to the pan followed by the onion, garlic, basil and chilli and fry for a few minutes until the oil is infused and the onions start to soften. Break up the lamb mince and add to the pan with a generous amount of salt and pepper. Stir as it fries to ensure the meat browns all over.
Once mince has browned, add the red wine and reduce by half. Add the passata and reserved eggplant, and simmer for 20-30 minutes on a medium heat until the sauce becomes thick.
Meanwhile, into a pot of boiling salted water, add the pasta and cook until al dente as per packet directions.
Add the pasta to the pan with a little of the cooking water and toss to combine.
Top with grated Parmigiano cheese to serve.