Spaghetti mit Orient-Bolognese

Name: Spaghetti mit Orient-Bolognese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 (approx. 400 g) Aubergine; 1 TABLESPOON Olive oil; 400 g minced lamb; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 7-10 Tbsp ground chili; 7-10 Tbsp ground cinnamon; 1/8 l Vegetable broth (instant); 1 can(s) (850 ml) Tomatoes; 250 g Spaghetti; 100 g Sheep's cheese; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 (approx. 400 g) Aubergine
1 TABLESPOON Olive oil
400 g minced lamb
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
7-10 Tbsp ground chili
7-10 Tbsp ground cinnamon
1/8 l Vegetable broth (instant)
1 can(s) (850 ml) Tomatoes
250 g Spaghetti
100 g Sheep's cheese
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onion and garlic. Clean, wash and chop the aubergine. Heat the oil in a frying pan. Fry the minced meat until crumbly. Add onion, garlic and eggplant to the minced meat and fry briefly.
2
Season with salt, pepper, cumin, chilli and cinnamon. Add stock and tomatoes. Chop the tomatoes with the spatula. Bring everything to the boil and simmer for about 5 minutes. Meanwhile cook the noodles in boiling salted water according to the instructions on the packet.
3
Season the Bolognese once again. Pour the pasta onto a sieve and drain. Arrange the pasta with the sauce on plates. Crumble the feta cheese and sprinkle over the spaghetti. Garnish with parsley.