A deeply flavorful, comforting ragu made with tender eggplant, Italian sausage, fennel and a splash of white wine. This hearty sauce develops rich layers of taste as it simmers and is perfect tossed with pasta and finished with plenty of freshly grated Parmigiano Reggiano.
If you want a warming, flavour-packed pasta dish, this sausage and eggplant ragu delivers. Vegetables, fragrant herbs, good-quality Italian sausage and a hint of chilli make a satisfying sauce that clings beautifully to rigatoni or fresh tagliatelle.
The eggplant soaks up the sauce as it cooks, creating a silky texture and concentrating the savoury notes. Serve the ragu with your favourite pasta, scatter lots of Parmigiano Reggiano over each bowl and offer crusty bread or focaccia on the side for mopping up any remaining sauce.
Ingredient notes
- Sausages: Choose 3–4 large, good-quality Italian sausages. If they already include fennel, reduce or omit the separate fennel seeds to avoid an overly intense flavour.
- White wine: An Italian white (such as Pecorino, Vermentino or Gavi) adds brightness. Omit if you prefer not to cook with alcohol; the dish will still be tasty.
- Chilli flakes: A small pinch provides a gentle heat that balances the richness. Use less or skip entirely if you’re sensitive to spice.
- Tomato paste: A concentrated tomato paste deepens the sauce. Use a brand you like; it helps add body and colour without overwhelming the other ingredients.
Recipe tips
Controlling the reduction: Keep the sauce at a moderate simmer so it reduces steadily. Add only half the stock at first, then the remainder midway through cooking. If the sauce isn’t reducing, increase the heat slightly and stir occasionally.
Best pasta pairings: This ragu works well with both short and long pasta. Rigatoni and mezze maniche are excellent for catching chunks of sausage and eggplant; fresh tagliatelle is a great choice if you prefer long ribbons.
More Italian ragus to try
Pasta
Venetian Duck Ragu with Pappardelle
Sauces & Dressings
Authentic Bolognese Sauce (Ragu alla Bolognese)
Mains
Vegetable Ragu with Pappardelle Pasta
Italian Sunday Dinner
Ragu alla Napoletana (Neapolitan Ragu)
Step by step photos above
Most recipes include step-by-step photos and helpful tips to make the dish successfully the first time.
Eggplant and Sausage Ragu
By Emily
Ingredients
- 1 Carrot
- 1 Onion
- 1 Celery stalk
- 10.5 oz (300g) Italian sausages (about 3–4 large)
- 1 Eggplant (aubergine), cut into small cubes
- 1 Sprig rosemary
- 1 tsp Fennel seeds
- Pinch Chilli flakes (about <1/4 tsp)
- 1/4 cup (60ml) White wine
- 3 cups (750ml) Chicken stock
- 2 tbsp Tomato paste
- Salt and olive oil
For serving
- 14 oz (400g) Rigatoni or pasta of choice
- Parmigiano Reggiano or Pecorino Romano, grated, to serve
Instructions
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Finely chop the carrot, celery and onion. Heat 1–2 tablespoons of olive oil in a large pan over medium heat and sauté the vegetables until soft, about 10 minutes. Season with a good pinch of salt and some black pepper.
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Remove sausage meat from the casings and add it to the pan along with the cubed eggplant, rosemary sprig, fennel seeds and chilli flakes. Break the sausage apart with a wooden spoon and cook for about 5 minutes until the sausage is browned and the eggplant begins to soften.
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Pour in the white wine and let it cook for 1–2 minutes until the alcohol evaporates. Stir in the tomato paste and then add half of the chicken stock. Mix well so the tomato paste is fully incorporated, then bring the sauce to a gentle simmer.
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Cook uncovered for 45 minutes, stirring occasionally. Add the remaining stock, increase the heat to maintain a moderate simmer and continue cooking for another 45 minutes until the sauce has reduced, the flavours have concentrated and the texture is slightly thickened.
For serving
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Bring a large pot of salted water to a boil and cook the pasta until al dente. Use a slotted spoon to transfer the pasta directly into the pan with the ragu and toss until the pasta is well coated. Divide among bowls and finish with plenty of grated Parmigiano Reggiano.
Notes
Prep ahead and storage: This ragu can be prepared in advance and kept in the refrigerator for up to 3 days. Reheat gently before serving with pasta. It also freezes well—cool completely, portion and freeze for up to 3 months.
Helpful info for all recipes
- I typically use extra virgin olive oil unless otherwise noted.
- For canned tomatoes or concentrated pastes I recommend using a trusted brand for consistent flavour.
- Vegetables listed are medium unless specified.
- All recipes are tested using a fan (convection) oven when oven temperatures are required.
- Nutrition values are estimates and should be used as a guide only.
Nutrition
Carbohydrates: 90 g |
Protein: 30 g |
Fat: 23 g |
Saturated Fat: 7 g
Nutrition information is automatically calculated and should be treated as an approximation.
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