Slow Cooker Eggplant and Lamb Ragù
Serve this sauce tossed with rigatoni or other ribbed pasta that can hold this chunky sauce.
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Cooking tools:
- Slow cooker
- Baking sheet
- Skillet
- Oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
Ingredients
- 2 eggplants (about 2 lb/900 g total)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 2 lbs lean ground lamb
- 2 lbs lean ground beef
- 2 onions chopped
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1 can crushed tomatoes
- 1 cup sodium-reduced beef broth
- 1 tablespoon granulated sugar
- 1 tablespoon red wine vinegar
- 1 cup crumbled feta cheese
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