Eggplant and bolognese pasta bake
This hardy eggplant pasta bake is sure to leave your entire family feeling satisfied.
Ingredients:
- 1 tablespoon of olive oil
- 500g of minced beef
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 stick celery, chopped
- 2 garlic cloves, crushed
- 1 small eggplant, cut into 2cm pieces
- ½ a cup of grated parmesan
- ½ a cup of stale breadcrumbs
- 200g of grape tomatoes
- 375g of dried penne
- 1 tablespoon oregano, chopped
- 2 tablespoons of tomato paste
- 2 cans of 400g diced tomatoes
- 1 cup of dry red wine
Cheese sauce:
- 1 ½ cups of grated tasty cheese
- 2 cups of milk
- ¼ cup of plain flour
- 60g of butter
Method:
1. In a saucepan, heat half the olive oil on high heat, add the beef and cook until thoroughly brown. Remove from heat and transfer to a plate.
2. Add remaining oil to pan and cook onion, carrot, celery and garlic for five minutes. Once onion is soft, add eggplant, stirring until golden.
3. Put the beef back in the pan. Pour in red wine and bring to a boil.
4. Lower heat and add tomato paste, oregano and canned tomatoes. Cook for an hour and a half, stirring occasionally.
5. Remove the beef, shred coarsely, and place back in sauce. Use salt and pepper to season.
6. Boil salted water and cook pasta, drain.
7. Preheat oven to 200°C.
8. To make the cheese sauce, on medium heat, melt butter and add flour, stirring for one minute. Add milk to mixture and stir constantly. Cook until sauce comes to a boil and remove from burner. Add tasty cheese and half the parmesan cheese, stirring until both cheeses have melted.
9. In a sizable bowl, combine beef mix, grape tomatoes and pasta. Pour into baking dish and pour cheese sauce over. Top with remaining parmesan and bread crumbs.
10. Bake for 30 minutes or until pasta bake is golden.
Related links:
Salmon en croute with mushroom filling