Spaghetti with eggplant sauce and meat
- 1/2 kg of beef round or sirloin, cubed
- 1 package of pasta (500g)
- 1 medium eggplant, cubed
- 3 cloves of garlic, chopped
- 1/2 kg of rump or sirloin steak, cubed
- 1 medium carrot, diced
- 1 stalk of celery, diced
- 2 tablespoons of butter or margarine
- 5 tablespoons of olive oil
- 1 onion, chopped
- 12 ripe tomatoes, peeled and seeded, chopped
- Salt, oregano, and chopped parsley to taste.
- Start by preparing the eggplant and meat sauce.
- In a small frying pan, heat the butter or margarine and sauté the eggplant.
- Adjust the salt, season with oregano.
- In a medium saucepan, heat the olive oil and sauté the garlic and onion.
- Add the meat and sauté until browned.
- Add the tomato, carrot, celery, 1 cup of water and cook until the vegetables are tender.
- Adjust the salt, season with parsley, add the sautéed eggplant, stir gently, and set aside.
- In a large pot, bring 5 liters of water to a boil with salt and cook the pasta.
- To do this, add the pasta and stir occasionally until the water returns to a boil.
- Cook according to the time indicated on the package or until it is "al dente," meaning tender but firm to the bite.
- Drain the pasta, place it in a large baking dish, add the eggplant and meat sauce, and mix well using two large forks.
- Serve immediately.
- 1 chopped onion
1. Start by preparing the eggplant and meat sauce.
2. In a small frying pan, heat the butter or margarine and sauté the eggplant.
3. Adjust the salt, season with oregano.
4. In a medium saucepan, heat the olive oil and sauté the garlic and onion.
5. Add the meat and sauté until browned.
6. Add the tomato, carrot, celery, 1 cup of water and cook until the vegetables are tender.
7. Adjust the salt, season with parsley, add the sautéed eggplant, stir gently, and set aside.
8. In a large pot, bring 5 liters of water to a boil with salt and cook the pasta.
9. To do this, add the pasta and stir occasionally until the water returns to a boil.
10. Cook according to the time indicated on the package or until it is "al dente," that is, tender but firm to the bite.
11. Drain the pasta, place it in a large baking dish, add the eggplant and meat sauce, and mix well using two large forks.
12. Serve immediately.
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