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
 
 

Ingredients

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

Method

 

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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Read more on: pasta  |  beef  |  recipes
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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