Beef Ragù with Eggplant over Olive Oil Polenta

Instructions

1. 1

   Prepare the eggplant and vegetables

   Cut the eggplant into roughly 2 cm cubes. Finely chop the onion and mince the garlic. Juice the lemon; you will use 20 ml of juice at the end. Chop the parsley.

   
2. 2

   Sear the eggplant

   Heat a wide skillet over medium-high heat. Add 10 ml of olive oil and arrange half the eggplant in a single layer. Cook for 5–6 minutes, stirring occasionally, until browned in several places and softened. Transfer it to a plate and sear the remaining eggplant in the same way with another 10 ml of oil.

   
3. 3

   Cook the ragù

   Add the beef to the same skillet and break it into smaller pieces with a wooden spoon. Cook for 5–6 minutes, until browned with no pink parts remaining. Add the onion and cook for 3 minutes, then stir in the garlic and tomato paste and heat for 30 seconds. Add the chopped tomatoes, oregano, smoked paprika, cinnamon, 4 g of salt, and the black pepper. Return the eggplant to the skillet and simmer gently, uncovered, for 15 minutes, stirring occasionally. Stir in 20 ml of lemon juice at the end.

   
4. 4

   Prepare the polenta

   When the ragù starts to simmer, bring 900 ml of water and the remaining 3 g of salt to a boil in a saucepan. Slowly pour in the polenta, whisking constantly. Reduce the heat and cook for 5 minutes, stirring regularly, until the polenta thickens and softens. Remove from the heat and stir in the remaining 15 ml of olive oil.

   
5. 5

   Finish and serve

   Stir the chopped parsley into the ragù. Taste it; the tomato sauce should be full-flavored, salty, and bright with lemon. If it is too thick, stir in 30 ml of hot water. Divide the polenta among four plates and serve the ragù on top.