Beef and Eggplant Ragu – Australian Meat Emporium

Ingredients

• 2 tablespoons olive oil
• 2 small brown onion, finely chopped
• 2 sprigs rosemary, finely chopped
• 3 garlic cloves, sliced
• 1kg beef finger ribs, cut into small chunks
• 2 cups (500ml) beef stock
• 2 cups (500ml) basil & tomato pasta sauce
• 1 large eggplant, cut into 5cm chunks
• 500g dried penne pasta
• To serve parmesan and basil leaves