Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat

Name: Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat
Yield: 2 servings
Cuisine: American
Ingredients: 2 bunches Spaghetti; 2 small Eggplant (slim Japanese type); 120 grams Mixed ground beef and pork; 1 tsp Grated garlic; 1 dash Red chili (sliced); 2 Bouillon soup stock cube; 1 can Canned crushed tomatoes; 160 ml Water; 2 tbsp Olive oil; 2 tbsp Ketchup; 1 tsp Soy sauce; 1 tsp Salt; 1/2 tsp Sugar; 1 dash Black pepper; 1 Grated cheese

cookpad.japan @cookpad_jp

I had some leftover canned tomatoes, so I made a slightly spicy pasta.
Topping with grated Parmesan cheese adds an accent.

Be sure to evaporate the water well.
If the sauce has thickened well, it will be easier to coat the pasta in the sauce. Recipe by smooth

I had some leftover canned tomatoes, so I made a slightly spicy pasta.
Topping with grated Parmesan cheese adds an accent.

Be sure to evaporate the water well.
If the sauce has thickened well, it will be easier to coat the pasta in the sauce. Recipe by smooth

cookpad.japan @cookpad_jp

I had some leftover canned tomatoes, so I made a slightly spicy pasta.
Topping with grated Parmesan cheese adds an accent.

Be sure to evaporate the water well.
If the sauce has thickened well, it will be easier to coat the pasta in the sauce. Recipe by smooth

I had some leftover canned tomatoes, so I made a slightly spicy pasta.
Topping with grated Parmesan cheese adds an accent.

Be sure to evaporate the water well.
If the sauce has thickened well, it will be easier to coat the pasta in the sauce. Recipe by smooth

Saved

Ingredients

2 servings

2bunches Spaghetti
2 smallEggplant (slim Japanese type)
120 gramsMixed ground beef and pork
1 tspGrated garlic
1 dashRed chili (sliced)
2Bouillon soup stock cube
1 canCanned crushed tomatoes
160 mlWater
2 tbspOlive oil
2 tbspKetchup
1 tspSoy sauce
1 tspSalt
1/2 tspSugar
1 dashBlack pepper
1Grated cheese

Saved

Steps

1

Remove the stems of the eggplants and slice into 5 mm slices. Soak in water for 10 minutes and drain.
2

Once drained, microwave unwrapped for 1 minute.
3

Chop the bouillon soup stock cube.
4

Heat olive oil in a frying pan over low heat. Add the garlic and red chili and heat until fragrant.
5

Add the ground meat, turn the heat to high, and stir-fry until browned.
6

Add the eggplant and continue stir-frying for 1-2 minutes until well-coated with the oil.
7

Add the canned tomatoes, water, chopped bouillon soup stock cube, and bring to a boil while stirring over medium heat. Simmer for about 10 minutes until reduced.
8

Once thickened and no longer watery, add the ketchup, soy sauce, salt, sugar, and black pepper to season and turn off the heat.
9

Even though this is a pasta sauce, please make it a bit richer than usual. Adjust the seasoning with salt, sugar, and pepper.
10

Boil the pasta as directed on the package in salted water. Once boiled, drain, and coat in the sauce while warming.
11

Transfer to plates and garnish with grated cheese to finish.