Beef and Eggplant Sauce for Pasta

    45 minutes

    Serve this beefy eggplant sauce over a spaghetti dish for a rich flavour blend from fresh tomatoes, mushrooms and a blend of tomato sauces.

    2 people made this

    Serves: 16 

    • 2 tablespoons olive oil
    • 2 small eggplants, diced with skin
    • 1 large red onion, chopped
    • 1 can (220g) sliced mushrooms, drained
    • 4 cloves garlic, crushed
    • 6 Roma tomatoes, sliced
    • 1kg beef mince
    • 2 cups (500ml) tomato pasta sauce
    • 1 can (400g) tomato puree
    • 1 can (400g) diced tomatoes
    • 1/4 cup (55g) white sugar
    • 50g sachet spaghetti bolognese recipe base
    • salt and ground black pepper to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat half the olive oil in a large saucepan over medium-high heat. Cook the eggplant, red onion, mushrooms and garlic for 8-10 minutes or until softened.
    2. Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Saute the Roma tomatoes about 5 minutes or until juicy and tender. Transfer tomatoes to the saucepan.
    3. Cook and stir the beef mince in the same frying pan for 5 minutes or until browned and crumbly. Transfer to the saucepan. Add the pasta sauce, tomato puree, diced tomatoes, sugar, spaghetti recipe base, salt and pepper. Simmer, stirring occasionally, about 15 minutes or until sauce is thick.

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