Bucatini with Eggplant, Beef, and Mascarpone

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braise a small chuck roast in chicken stock for a few hours until its just 

falling apart left and right. meanwhile, roast an eggplant in the oven until

it collapses on itself and starts to look like a really large raisin. allow to

cool. when the beef is done, strain off the stock and pour into a food

processor. add the soft eggplant flesh and a couple of clove of garlic and

give it a spin until it is super smooth. strain into a large pot with the now

shredded beef and a few tablespoons of tomato paste. add in some paprika

and crushed red pepper flakes. then simmer for for a bit and stir in some

mascarpone cheese. meanwhile, bring some salted water to a boil, and cook

the bucatini until just done. stir the noodles into the sauce to finish cooking.

check seasoning for salt and pepper. plate up with some chopped parsley

and a drizzle of good olive oil.

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