Spaghetti with ratatouille bolognese

Name: Spaghetti with ratatouille bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Courgette; 1 (approx. 250 g) small aubergine; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 500 g Beefsteak minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 100 ml dry red wine; 400 g chunky tomatoes; 400 g Spaghetti; 4 Stem(s) Basil; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Courgette
1 (approx. 250 g) small aubergine
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
500 g Beefsteak minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
100 ml dry red wine
400 g chunky tomatoes
400 g Spaghetti
4 Stem(s) Basil
7-10 Tbsp Sugar

Directions

1
Wash and clean the zucchini and eggplant and cut into small cubes. Peel and finely dice the onion. Peel garlic and chop finely. Heat oil in a pan. Add minced meat and fry for 3-5 minutes.
2
Season with salt and pepper and remove. Fry the zucchini, eggplant and onion for 4-5 minutes. Stir in tomato paste and garlic, fry and add minced meat. Douse with red wine. Add the chopped tomatoes to the sauce and simmer for 8-10 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Wash basil, shake dry and finely chop the leaves of 2 stems. Add chopped basil to the sauce and season with a little sugar, salt and pepper.