Slow cooking way

The original recipe is lifted from Bon Appetite.

Need a little twist in your pasta menu? Do cook this one, super easy and delicioussss!

with Zucchini & Parmesan

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

Here in Manila we love our spaghetti a bit sweetish and very saucy. 😋 So both the kids and kids at heart love it.This was gone after the first two sets of guests arrived! Spaghetti is always a crowd pleaser in gatherings here. You can use your favorite pasta on this too.Sweet tomato / spaghetti sauces are readily available in our supermarkets in Manila. If there aren't any in your area, just add brown sugar to adjust the sweetness. :) I still use fresh tomatoes when making pasta sauce, as it enhances the flavor (which is not common practice here). My rule is, don't just open something and heat it, always add to it and make it your own! 😊 I also combine different types/flavors of the tomato/spaghetti sauces, because it makes the end result better and tastier.

This recipe came to me while I was looking at yakiniku sauce. I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.Use sugar to adjust the bitterness of the tomatoes. If you add vegetable oil while boiling the pasta, it keeps them from sticking together and is easy to eat. This is optional. This has a strong flavor, so be careful not to add too much salt and pepper. Recipe by Necchan

I am into making pasta dishes!If you are through with the 3 points from 1 to 3, you can relax with the rest of it!!The higher the quality of the extra virgin olive oil, the less its aroma will be able to withstand heat. So be sure to use it for the finishing touches only!While cooking, regular olive oil should be good enough. Recipe by Kojima ponsuke

If you can tolerate tomatoes by all means use 2 tins of chopped tomatoes with a dash of sugar and lemon juice or a big jar of your favourite bolognese sauce instead of my 'tomato-free sauce'. One of the easiest things about going gluten free is just swapping the dried pasta thankfully as we eat lots of pasta dishes! I use pork as my son is allergic to beef but you can use minced beef and beef stock if you prefer