Miso Eggplant Bolognese

Enjoy the richness and heartiness of a bolognese except made vegetarian. Eggplant and soffritto is slow cooked with tomato, miso, butter, parmesan vegetable stock and milk to create a thick umami ragù. Finish with fresh basil and shaved Grana Padano cheese.

Serving For Two People

— 300g Radiatore 
— 450g Miso Eggplant Bolognese
— 40g Grana Padano
— Fresh Basil

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.

2) Add miso eggplant bolognese to a sauce pan and heat until simmering.

3) Cook pasta for 3 minutes then transfer to sauce pan. Add a spoonful of pasta water and toss until evenly coated. (add a tablespoon of butter for extra richness)

4) Plate in two bowls and finish with fresh basil and Grana Padano.

Contains dairy