Eggplant Bolognese
Ingredients
- 2 tablespoons olive oil
- 2 ¼ cups chopped onion
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ pound ground sirloin
- 8 cups chopped eggplant (about 1 1/2 pounds)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- ½ cup red wine
- 1 (28-ounce) can whole tomatoes, undrained
- 1 tablespoon red wine vinegar
- 10 ounces uncooked whole-wheat fettuccine
- 1 tablespoon kosher salt
- ¼ cup small fresh basil leaves
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