Recipe and words by Klara Risberg
2 aubergines, diced into 2x2 cm cubes
2 carrots, diced
1 onion, finely chopped
5 garlic cloves, finely sliced
1 celery stalk, chopped
10 cherry tomatoes, shopped
1 red chilli, chopped
Handful of thyme sprigs
4 bay leaves
2 tbsp Worcestershire sauce
2 tbsp tomato pure
2 tins of good quality plum tomatoes
1 glass of red wine
2 tsp dried oregano
1 bunch of basil, stalks chopped
3 tsp fennel seeds, crushed
1 tbsp sugar
Salt and pepper to taste
25 grams of butter
40 grams grated parmesan cheese
Pasta of choice (I love bucatini)
Start by dicing the aubergine and place in a colander, sprinkle with salt and let sit for an hour to drain the moisture. Meanwhile chop and prep remaining ingredients.
Fry off the aubergine in some olive oil on high heat, you want to brown it as this equals deep flavour! Get an ovenproof pot, add onions to some olive oil and cook on medium heat until translucent. Add dry spices, salt and pepper, carrot, celery and cherry tomatoes and cook for another two, three minutes. Add garlic, chilli, fresh herbs, basil stalks, tomato pure and let it cook on medium heat for four minutes, don’t worry if you start to see some browning happening, again, flavour. Add Worcestershire sauce, wine and sugar, let the wine cook away before adding tinned tomatoes and 1 tin of water. Check the seasoning but be mindful of the salt as the ragu will reduce and intensify overnight whilst cooking.
Put the whole pot in the oven at 120 degrees overnight for 10-12 hours. In the morning when you take the pot out you will have a deep red, incredible crust. You can now leave it to rest and let the flavours mature.
When you like to eat, take roughly 150ml per person and add to a pan big enough to hold the pasta as well, and heat it up together with the butter and basil leaves, leave a few whole basil leaves for garnish. Transfer the almost cooked pasta to the sauce and mix, sprinkle parmesan cheese and let sit for a minute before you stir. Check the seasoning. Serve in individual bowls or a big bowl, tare and place the burrata on top, drizzle olive oil and fresh basil.