Eggplant Bolognese
- Number of Servings: 1
Ingredients
2 T olive oil2 1/4 cups onions3/4 tsp salt1/2 tsp pepper1/2 pound ground sirloin8 cups eggplant1 T minced garlic1 T tomato paste1/2 cup red wine28 ounce can whole tomatoes1 T red wine vinegar12 ounces spaghetti1/4 cup fresh basil
1. Heat olive oil over medium-high heat. Add onion, 1/4 tsp salt, 1/4 tsp pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.
Serving Size: Makes 6 1 cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user WATERCOLORMOM.
Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.
Serving Size: Makes 6 1 cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user WATERCOLORMOM.
Nutritional Info Amount Per Serving
- Calories: 3,331.9
- Total Fat: 131.3 g
- Cholesterol: 340.2 mg
- Sodium: 3,484.0 mg
- Total Carbs: 370.5 g
- Dietary Fiber: 46.2 g
- Protein: 148.2 g
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