Eggplant and minced beef sauce spaghetti
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 eggplant (about 300g) - cut into 1cm cubes
- 2 garlic cloves - finely chopped
- 2 onion - roughly chopped
- 350g ground beef
- 100ml white wine
Ingredient A
- 2 tbsp tomato paste
- 1/2 tsp soy sauce
- 1 beef stock cube (10g)
- 2 diced tomato can (400g x 2)
- 2 tsp white sugar
- 2 tbsp ketchup
- a dash of salt
- 1/2 tbsp maple syrup
- 250g mozzarella cheese (as much as you want) - cut into small chunks
- 1 pack of spaghetti or your preferred pasta (500g)
- Olive oil to cook
Instructions
- 1. In a skillet (or cooking pan) add 2 tbsp olive oil and stir-fry eggplants until wilted. Transfer into a plate and set aside.
- 2. In the same skillet (or cooking pan), heat another 1 tbsp olive oil and fry the garlic until fregrant. Add onion and cook until the onion is wilted.
- 3. Add ground beef and white wine, cook until the meat is no longer pink.
- 4. Add the ingredients A and bring it to boil. Cover and simmer for about 30 min.
- 5. Uncover and and maple syrup, simmer another 10 minutes.
- 6. About 10 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, check for doneness a few minutes before the suggested cooking time.
- 7. Take the sauce off from the heat and toss in the cooked pasta. Add mozzarella cheese and lighlty mix together.
- 8. Sprinkle parmesan cheese over the spagettie and serve straight away.
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