Penne bolognese with brinjal

A hearty dish, perfect for a cold winters day.
recipes, pasta, grill
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Recipe from: 03 July 2015
Preparation time: 25 min
Cooking time: 35 min


  • 1
    large brinjal
  • 10
    fine salt
  • 30
    olive oil
  • 1
    onion, chopped
  • 1
    carrot, grated
  • 300
    minced meat
  • 30
    meat spices
  • 15
    tomato paste
  • 1
    tin chopped tomatoes with garlic
  • 100
  • 400
    pasta, cooked
  • fresh sweet-basil
Servings: Change Serving



Preheat oven to grill.

Slice the brinjal into thin rounds, sprinkle salt over and leave to stand for 10 minutes. Pat dry, arrange on a greased baking tray and grill under a preheated element until golden brown and cooked.

Heat a heavy-bottomed frying pan and fry the onion and carrots in the olive oil for about 5 minutes until soft and glossy. Add the mince and meat spices and brown, stirring continually with a wooden spoon to break the meat. Season with salt and pepper, then add the tomato paste and tomatoes. Cook for 2 minutes. Add the stock and simmer uncovered for 20 minutes. Add the grilled brinjals, stir in the pasta and heat through. Scatter a handful of torn sweet-basil leaves over, and serve with a salad.

Text and image: Home magazine

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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