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Eggplant and Sausage Ragu Recipe with Parmesan

A rich, comforting ragu made with tender eggplant and fragrant Italian sausage, brightened with white wine and seasoned with fennel and chilli flakes. This hearty sauce is full of depth and works beautifully tossed with rigatoni or fresh tagliatelle, finished with a generous grating of Parmigiano Reggiano.

An overhead shot of rigatoni pasta with a sausage and eggplant ragu in a blue and white bowl on a travertine surface.

This sausage and eggplant ragu is an ideal weeknight dinner when you want something soulful and satisfying. The eggplant absorbs the savoury juices from the sausage and stock, while the tomato paste and wine add body and brightness. A touch of chilli gives a gentle warmth without overpowering the dish.

Serve the ragu with short pasta like rigatoni or mezze maniche so the sauce clings to the grooves, or pair it with long fresh pasta such as tagliatelle for a more traditional presentation. Finish with grated Parmigiano Reggiano and a piece of crusty bread or focaccia to soak up any remaining sauce.

Ingredient notes

An overhead shot of all the ingredients needed to make a sausage and eggplant ragu laying on a wooden background.
  • Sausages: Use 3–4 good-quality Italian sausages (about 300g). Sausages with fennel already in them will add extra anise notes, so reduce additional fennel seeds if needed.
  • Eggplant (aubergine): Dice into small cubes so it cooks down and soaks up flavour quickly.
  • White wine: A dry Italian white such as Vermentino or Gavi works well. If you prefer not to use alcohol, omit the wine and add a little more stock.
  • Fennel seeds: These complement the sausage; use about 1 teaspoon and reduce if your sausages are already anise-flavoured.
  • Chilli flakes: A small pinch provides warmth; adjust to taste or skip for no heat.
  • Tomato paste: Adds concentrated tomato flavour and colour. Use a quality paste and stir it in thoroughly so it melds with the wine and stock.
  • Stock: Chicken stock is used for depth; vegetable stock is a fine substitute if you prefer.

Recipe tips

Controlling the reduction: Keep the sauce at a steady medium simmer so liquid evaporates gradually and flavours concentrate. Add half the stock early, then the remainder later so the sauce reduces evenly.

Choosing pasta: Short, ridged shapes like rigatoni or mezze maniche catch the sauce, while fresh tagliatelle makes for a silkier plate—both are excellent choices.

A close up of rigatoni pasta with a sausage and eggplant ragu in a blue and white bowl.

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Step-by-step photos are available above.

Most recipes include helpful tips, photos and guidance to make them successful the first time.

Eggplant and Sausage Ragu

By Emily

Prep: 15 mins
Cook: 1 hr 50 mins
Total: 2 hrs 5 mins
Servings: 4 – 6 servings
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Tip: Use the photos above to follow each stage. This ragu combines sausage, eggplant and a hint of fennel for a deeply flavoured sauce that is perfect with pasta and grated cheese.

Ingredients

  • 1 Carrot, finely chopped
  • 1 Onion, finely chopped
  • 1 Celery stalk, finely chopped
  • 10.5 oz (300g) Italian sausages, removed from casings (about 3–4 large sausages)
  • 1 Eggplant (aubergine), cut into small cubes
  • 1 sprig rosemary
  • 1 teaspoon fennel seeds
  • 1 pinch chilli flakes (about a little less than 1/4 teaspoon), or to taste
  • 1/4 cup (60ml) white wine
  • 3 cups (750ml) chicken stock (or vegetable stock)
  • 2 tablespoons tomato paste
  • Salt and black pepper, to taste
  • Olive oil, for cooking

For serving

  • 14 oz (400g) rigatoni or pasta of choice
  • Parmigiano Reggiano or Pecorino Romano, grated, to serve

Instructions

  • Finely chop the carrot, celery and onion. Heat 1–2 tablespoons 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 freshly ground black pepper.
    Two photos in a collage showing finely chopped carrot, celery and onion in a pan.
  • Add the sausage meat to the pan, breaking it up with a wooden spoon. Stir in the cubed eggplant, rosemary sprig, fennel seeds and chilli flakes. Cook for about 5 minutes until the sausage is browned and the eggplant begins to soften.
    Two photos in a collage showing softened soffritto and adding sausage, eggplant, fennel, rosemary and chilli flakes.
  • Pour in the white wine and let it reduce for 1–2 minutes. Stir in the tomato paste until well combined, then add half of the stock. Bring to a gentle simmer.
    Two photos in a collage showing adding white wine then tomato paste and stock.
  • Cook uncovered for 45 minutes on a medium simmer so the sauce reduces slowly and concentrates in flavour. Add the remaining stock, then simmer a further 45 minutes until the ragu is slightly reduced and thickened. Taste and adjust seasoning.
    Two photos in a collage showing the before and after the sauce has reduced and ready.

For serving

  • 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 ragu and toss to coat, adding a splash of the pasta cooking water if needed to loosen the sauce. Serve with grated Parmigiano Reggiano.

Notes

Make ahead and storage: The ragu keeps well in the refrigerator for up to 3 days and develops more flavour as it rests. Reheat gently on the stove, adding a splash of stock or water if it seems too thick. You can also freeze portions for longer storage.

Helpful Info for All Recipes

  • Use extra virgin olive oil unless otherwise specified.
  • For canned tomatoes and tomato products, choose a quality brand for the best flavour.
  • Vegetables are standard medium size unless noted.
  • Recipes are developed using a fan (convection) oven where applicable.
  • Nutrition is provided as an approximation and should be used as a guideline only.

Nutrition

Calories: 694 kcal | Carbohydrates: 90 g | Protein: 30 g | Fat: 23 g | Saturated Fat: 7 g

Nutrition information is automatically calculated and should be treated as an estimate.



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