Salami and aubergine ragu with crispy breadcrumbs ️
When *gifted me their venison salami a ragu came to mind straight away. This one is rich and makes the perfect comforting pasta dish. Save it and recreate it!
Ingredients (4 people):
20 cherry tomatoes, quartered
5 sun dried tomatoes, finely chopped
1 beef stock cube
3 tbsp tomato purée
3 large handfuls venison salami (can use other salami but this is preferred), finely chopped
1 onion, finely chopped
3 cloves garlic, finely chopped
150ml red wine
2 tbsp bread crumbs
Oil for frying
2tsp black garlic paste (optional)
1. Fry your onion in a large pan in 1tbsp oil for 5 mins. Add your garlic and fry for 2 mins. Add all but 1 tbsp of your salami and fry for 5 mins. Add your wine and reduce until nearly gone.
2. Add your sun dried tomatoes and cherry tomatoes and fry for 10 mins or until the tomatoes start to disintegrate. Add your stock, black garlic, tomato purée and 200ml water. Simmer for 15 mins or until thick, rich and glossy. Add more water if needed.
3. Whilst that’s simmering, cook your pasta until al dente. While that’s cooking, fry the breadcrumbs and leftover salami with a little oil and with some seasoning in another pan until toasted and crispy. Set aside.
4. Once the pasta is al dente, add it directly from the pan into the sauce along with a mug of pasta water. Mix this together then simmer until the consistency is thick and the pasta is fully coated. Season to taste, then serve topped with the crispy breadcrumbs!