Garganelli with Eggplant Bolognese

Tubular pasta tossed in a slowly stewed meat sauce. The tomatoes tenderize the ground pork while the onions, carrots and eggplant create balance to neutralize their acidity, creating a craveable cozy meal.

Garganelli with Eggplant Bolognese

Course Main Course
Cuisine Italian


  • 2 tablespoons 1 ounce olive oil
  • ½ cup 2 ounces pancetta or uncooked bacon, small dice
  • 1 cup 2 ounces eggplant, medium dice
  • ½ cup 2 ounces onion, small dice)
  • ½ cup 2 ounces celery, small dice
  • ½ cup 2 ounces carrots, small dice
  • 1 pound ground pork
  • 3 cloves garlic
  • 28 ounce can San Marzano style tomatoes
  • 2 Whole bay leaves
  • 1 cup water or low sodium vegetable stock additional as needed
  • ½ pound dried garganelli
  • Salt as needed
  • Parmesan garnish


  • Preheat a saucepan over moderately high heat. Sauté the pancetta in oil until slightly browned. Add the eggplant, onion, celery and carrots to the pan and sweat to soften.
  • Add the ground pork and cook until no longer pink. Stir in the garlic and cook until aromatic, 20-30 seconds.
  • Pulse the tomatoes in a blender for 3-4 seconds before adding them to the saucepan, along with the bay leaf and vegetable stock. Stir together and bring to a simmer. Cover with a lid and let it simmer for two hours. Check occasionally, adding more stock if needed to prevent scorching. Taste and season with salt to your tastes.
  • Add the garganelli noodles to a separate pot of lightly salted boiling water. Cook the pasta al dente then remove from the water, retaining the liquid.
  • Adjust the consistency of the sauce with the retained liquid if needed. Toss the cooked pasta in the sauce to coat. Garnish with parmesan.