Simple Way to Prepare Quick Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta
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Many things affect the quality of taste from Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta using 10 ingredients and 6 steps. Here is how you can achieve that.
When thinking about today's lunch, I found I had an eggplant that was wilting in the refrigerator. I whipped this up in order to use it, and it was very delicious!
566 calories per one serving.
Since you the ground meat produces fat, I don't use any additional oils to cook.
If using cubed soup stock, use a knife to crush 1/4 of a cube.
This flavoring is good for about 80g of pasta. If you make more pasta than that, the flavor weakens. For 1 serving. Recipe by Nanaiku
Ingredients and spices that need to be Prepare to make Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta:
- 80 grams Pasta
- 50 grams Ground pork meat (mixed also fine)
- 1 Eggplant (slim Japanese type)
- 1 clove Garlic
- 2 tbsp Ketchup (I use Del Monte brand)
- 1 tbsp Japanese Worcestershire-style sauce
- 1/2 tsp Soup stock granules
- 1 Salt
- 1 Black pepper
- 1 Parmesan cheese
Steps to make Super Delicious Eggplant & Ground Meat Bolognese-Style Pasta
- Begin boiling the pasta. Mince the garlic. Remove the blossom end from the eggplant, wash, and cut into bite-sized pieces.
- Warm up a frying pan, add the ground meat and cook. Once it changes color, add the garlic. Once aromatic, add the eggplant.
- Mix everything together while continuing to cook. Once the eggplant is tender, mix in the salt and pepper. Add the ketchup, Worcestershire-style sauce, and soup stock in that order, and combine.
- Add the boiled pasta, mix everything together, then transfer to a serving plate and it's complete. Sprinkle with Parmesan cheese before serving.
- The flavor may slightly vary depending on the brand of ketchup you use. I use Del Monte, with 1.5 mm of pasta.
- If you're using an old frying pan, the fat may not evenly coat the surface. In that case, add a little oil while cooking.
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