If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.
Ingredients
4 Servings
8
1½
12
1
2
1–2
1
1
½
1
12
2
1½
3
Preparation
Step 1
Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add half of eggplant, season with salt and pepper, and cook, stirring often, until browned and tender, 5–8 minutes. Transfer to a medium bowl. Repeat with 3 Tbsp. oil and remaining eggplant. Heat remaining 2 Tbsp. oil over medium in same skillet and add ham, onion, and garlic. Cook, stirring occasionally, until onion is softened and translucent, about 5 minutes.
Step 2
Add chiles, cocoa powder, and tomato paste, stirring to coat. Cook, stirring frequently, until tomato paste has turned a dark brick red and cocoa powder smells toasty, about 3 minutes.
Step 3
Add tomato sauce, reserved eggplant, and 1 cup water, scraping up any browned bits. Reduce heat to medium-low and cook, stirring occasionally, until sauce has thickened and flavors have melded, 25–30 minutes. Add fish sauce and season with salt and pepper.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 5
Add pasta to pot with sauce along with butter and 1 cup pasta cooking liquid. Bring to a simmer and cook, tossing frequently, until a thick glossy sauce forms and coats pasta, adding more cooking liquid as needed. Divide among bowls and top with Parmesan and parsley.
Step 6
Do Ahead: Ragù can be made 3 days ahead. Let cool; cover and chill.
Nutrition Per Serving
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Reviews (35)
Back to TopI am a culinary student. So, I have the advantage of having a couple of professionals try this for me. First. If you don't like spicy then cut the Chipotle to half a can. Double the prosciutto because nobody could get a taste if it in each bite. The recipe itself is kind of muddled. Even having a few Chef's have a taste each one said the same thing. It needs a bright note to it. They suggested vinager or wine. I took half of the prepared mixture and added 2 cups white wine. This did brighten it up a lot and the acid helps to cut down on the spiciness.
CharlesW
Maricopa, AZ
10/20/2022
Loved this! Great flavors and relatively quick and easy. My family does not love eggplant (but I do!) but they enjoyed this. Will be adding to my rotation, especially when eggplants are in season.
jjeichner
Redmond, WA
10/10/2022
This is one of the worst sites for pop ups and ads. I have given up and you should too
Anonymous
Seattle
12/23/2021
Cultural appropriation!?!? I know what Mole poblano is, and except for the cocoa, it is in no way an appropriation of the Mexican recipe which, incidentally uses no chipotles but other types of chiles. So, before long, you won’t be able to have a cup of cocoa without being accused of cultural appropriation? And what about tomatoes, potatoes , avocados? Ridiculous!
Andrée
Antigua, Guatemala
3/23/2021
This sauce is called a mole poblano. It's a sauce that originates from Mexico, and is considered the country's national dish. It is not simply a "ragù". Never have I seen a more blatant example of cultural appropriation and "decontextualizing recipes from non-white cultures" as you say in your apology article from June. I would highly recommend altering the title to be more accurate. Maybe, "Mole-Inspired Ragù" or something. Regardless, the recipe was naturally delicious.
Anonymous
United States
10/30/2020
This is such a divine recipe. I was scrolling through BA for ages trying to find a pasta sauce to make after purchasing a pasta maker. I scrolled back a while - 5 years it would seem - and unearthed this gem of recipe. I can't recommend it enough. The sauce is thick and rich in a wonderfully comforting way - just as a true ragu should be. We couldn't track down country ham and instead had it with proscuitto and it was amazing.
Anonymous
London
4/17/2020
I don't think i liked the taste of the chipotle in it
Anonymous
Brazil
10/23/2019