Moussaka ragu
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Moussaka ragu
This speedy moussaka is packed with flavour, but super-thrifty for midweek
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
506Kcal
Fat
22gr
Saturates
6gr
Carbs
51gr
Sugars
8gr
Fibre
7gr
Protein
21gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 1 large aubergine (about 250g), cut into 1cm dice
- 2 garlic cloves, sliced
- 250g lamb mince (we used 20% fat mince)
- 2 tsp dried mint
- 1 x 400g tin chopped tomatoes
- 50g sundried tomatoes, roughly chopped
- 50g pitted olives, halved
- 240g dried rigatoni
- mint leaves (optional)
Step by step
- Heat the oil in a large deep frying pan and fry the onion and aubergine for 6-8 minutes, or until starting to soften. Add the garlic and continue to cook for a further minute.
- Add the lamb mince and cook for 3-4 minutes, or until browned all over, then add the mint and the chopped and sundried tomatoes. Bring to a simmer and leave on the hob to cook for 15 minutes, or until it has reduced down. Stir through the olives and season to taste.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta according to the pack instructions. Drain and toss together with the ragu. Garnish with fresh mint leaves, if you have them.
