Italian Recipes

Rigatoni Ragout with Eggplant

1 1/2 lbs. rigatoni
3 tablespoons chopped proscuitto
1 small onion, chopped
2 tablespoons oil
1 lb. beef rump
1/2 cup dry white wine
2 lbs. tomatoes, peeled, seeded, drained and strained
1 teaspoon sugar
1/4 lb. chicken livers, sliced (sauteed in butter - cook for 8 minutes)
1/4 lb. chopped mushrooms (sauteed in butter - cook for 8 minutes)
2 medium eggplant, peeld, sliced thin and sprinkled with salt (Weigh down under a plate for 1 hour and dry - saute' in oil until brown)
4 tablespoons softened butter
1 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook the proscuitto and onion in a saucepan over high heat. Add beef and brown the meat and onion, turning often. Add wine and cook unitl it has complteley evaporated. Add tomato pulp and water as needed to cover the meat. Add sugar, salt and pepper and bring to a boil. Cover the pan, reduce heat and cook for 2 hours.

Remove and cut meat into dice. Strain sauce into a different pot and add meat, chicken livers and mushrooms. Bring to boil and reduce heat to a simmer.

Cook rigatoni in salted water until al dente. Drain and serve in a large serving bowl. Dot with pieces of softened butter. Add 1/2 the sauce and top with parmesan cheese. Serve with remainder of sauce on the side.