Freezer-Batch Beef and Eggplant Ragù

By Sprig Originals ✓ · cooked up in Sprig

A thick, gently spiced tomato ragù with ground beef and melting eggplant, built in one pot and portioned straight into the freezer. There's no cream or cheese in the sauce, so it thaws exactly as it went in — glossy, rich, never watery or split. Reheat a block from frozen in 20 minutes and spoon it over pasta, rice or baked potatoes on the worst weeknight of the week.

Ingredients

• 3 tbsp olive oil
• 1 1/2 lb ground beef (85% lean)
• 1 large yellow onion, finely chopped
• 1 medium eggplant, cut into 1/2-inch dice
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 28 oz can crushed tomatoes
• 1 tbsp red wine vinegar
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tablespoon of the olive oil in a large Dutch oven or deep pot over medium-high. Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes until no pink remains and the bottom of the pot is browned. Scrape the beef and its juices into a bowl.
2. Add the remaining 2 tablespoons olive oil to the pot, then the onion and diced eggplant. Cook over medium heat for 10 to 12 minutes, stirring every couple of minutes, until the eggplant has collapsed and turned golden at the edges. It should look soft, not spongy — this is what keeps the sauce from weeping in the freezer.
3. Stir in the garlic, tomato paste, oregano and cinnamon and cook for 2 minutes, pressing the paste against the hot pot until it darkens to brick red.
4. Return the beef and juices to the pot. Add the crushed tomatoes, salt and pepper, plus 1/2 cup water swirled around the empty tomato can. Bring to a bubble, then reduce to low and simmer uncovered for 30 minutes, stirring occasionally, until thick enough that a spoon dragged across the bottom leaves a trail.
5. Stir in the red wine vinegar and taste for salt. Turn off the heat and let the ragù cool, uncovered, for about 30 minutes, then refrigerate until fully cold — freezing it warm creates ice crystals that make the sauce watery later.
6. Divide the cold ragù among freezer bags or airtight containers in 2-serving portions, about 1 1/2 cups each. Press bags flat, squeeze out the air, label with the date and freeze flat for up to 3 months.
7. To reheat from frozen: drop the block into a saucepan with 2 tablespoons water, cover and set over medium-low for 15 to 20 minutes, breaking it up with a spoon as it loosens, then uncover and simmer 2 to 3 minutes to re-thicken. Microwave option: thawed or frozen, cover and heat on high in 2-minute bursts, stirring between, until steaming throughout (about 6 to 8 minutes from frozen).

Chef's tips

Nutrition (per serving, estimated)

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