Ditali Pasta & Beef Ragù with Eggplant & Cherry Tomato Sauce

Ditali Pasta & Beef Ragù

with Eggplant & Cherry Tomato Sauce

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
  • View All
    Nutrition Label
    Download

In this recipe, fresh cherry tomatoes (yours may be red or yellow) and eggplant lend a seasonal touch to our beef ragù, or meat sauce. (Finishing the sauce in the same pan used to brown the beef also suffuses it with savory, hearty flavor.) And for a bit of cheesy richness, we’re stirring in creamy fromage blanc, then sprinkling on grated pecorino. A garnish of fresh basil completes the dish on an herbaceous note.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Brown the beef:
1 Brown the beef:

Heat a large pot of salted water to boiling on high. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, occasionally breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer the browned beef to a plate.

Prepare the ingredients:
2 Prepare the ingredients:

While the beef browns, wash and dry the fresh produce. Medium dice the eggplant. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.

Cook the eggplant & finish the beef:
3 Cook the eggplant & finish the beef:

Add the eggplant to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste, garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the browned beef and ¾ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and the beef is cooked through. Turn off the heat; season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the eggplant cooks, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

While the pasta cooks, pick the basil leaves off the stems; discard the stems. To the pan of cooked beef and eggplant, add the cooked pasta, seasoned tomatoes, half the basil (tearing the leaves just before adding), and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Brown the beef:
1 Brown the beef:

Heat a large pot of salted water to boiling on high. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, occasionally breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer the browned beef to a plate.

2 Prepare the ingredients:

While the beef browns, wash and dry the fresh produce. Medium dice the eggplant. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.

Cook the eggplant & finish the beef:
3 Cook the eggplant & finish the beef:

Add the eggplant to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste, garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the browned beef and ¾ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and the beef is cooked through. Turn off the heat; season with salt and pepper to taste.

4 Cook the pasta:

While the eggplant cooks, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

While the pasta cooks, pick the basil leaves off the stems; discard the stems. To the pan of cooked beef and eggplant, add the cooked pasta, seasoned tomatoes, half the basil (tearing the leaves just before adding), and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!

Plate your dish: