Aubergine ragù with meatballs and pappardelle recipe | delicious. magazine
This meatball ragù recipe is made even more delicious by the addition of aubergines, making this a really hearty dish. Serve alongside al dente pappardelle.
Ingredients
- 400g beef meatballs (about 20)
- A few splashes of olive oil
- 2 large aubergines
- Good splash white wine
- 400g plum tomatoes
- 2 garlic cloves, crushed
- A few fresh oregano sprigs, plus some extra leaves to serve
- 2 salted anchovy fillets
- 350g pappardelle pasta
- Grated parmesan to serve
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