Sicilian Lentil Caponata Ragu

Directions

1. In a large skillet, heat oil over medium to high heat and add the ground beef and brown. Remove beef and set aside, retaining the oil and cooking liquid in the pan.
2. Add eggplant and oregano to the beef fat and season with salt. Toss in the pan to evenly coat in oil and cook to golden brown, approximately 4-5 minutes.
3. Add onion, garlic, and parsley stalks and continue to cook for another 2 minutes to sweat and soften the onion and garlic.
4. Add olives, tomatoes, stock, red pepper flakes, reserved ground beef, and lentils. Bring to a boil over medium heat and season with vinegar.
5. Reduce to a simmer and cover with a lid. Cook for an hour or until the sauce is reduced to a desired consistency and the lentils are tender.
6. At approximately 10 minutes prior to the ragu being finished, cook pasta in salted water and drain when al dente. Reserve 1 cup (250 mL) of cooking liquid to add to ragu to adjust consistency and loosen if required.
7. Serve ragu over cooked pasta in 12 equal portions and garnish with parsley leaves.