Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat
Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, easy bolognese with canned tomatoes, eggplant, and ground meat. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have easy bolognese with canned tomatoes, eggplant, and ground meat using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat:
  1. Get 2 bunches Spaghetti
  2. Take 2 small Eggplant (slim Japanese type)
  3. Make ready 120 grams Mixed ground beef and pork
  4. Take 1 tsp Grated garlic
  5. Prepare 1 dash Red chili (sliced)
  6. Make ready 2 Bouillon soup stock cube
  7. Get 1 can Canned crushed tomatoes
  8. Prepare 160 ml Water
  9. Get 2 tbsp Olive oil
  10. Take 2 tbsp Ketchup
  11. Take 1 tsp Soy sauce
  12. Get 1 tsp Salt
  13. Prepare 1/2 tsp Sugar
  14. Get 1 dash Black pepper
  15. Get 1 Grated cheese
Instructions to make Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat:
  1. Remove the stems of the eggplants and slice into 5 mm slices. Soak in water for 10 minutes and drain.
  2. Once drained, microwave unwrapped for 1 minute.
  3. Chop the bouillon soup stock cube.
  4. Heat olive oil in a frying pan over low heat. Add the garlic and red chili and heat until fragrant.
  5. Add the ground meat, turn the heat to high, and stir-fry until browned.
  6. Add the eggplant and continue stir-frying for 1-2 minutes until well-coated with the oil.
  7. Add the canned tomatoes, water, chopped bouillon soup stock cube, and bring to a boil while stirring over medium heat. Simmer for about 10 minutes until reduced.
  8. Once thickened and no longer watery, add the ketchup, soy sauce, salt, sugar, and black pepper to season and turn off the heat.
  9. Even though this is a pasta sauce, please make it a bit richer than usual. Adjust the seasoning with salt, sugar, and pepper.
  10. Boil the pasta as directed on the package in salted water. Once boiled, drain, and coat in the sauce while warming.
  11. Transfer to plates and garnish with grated cheese to finish.

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