Danielle McCarthy
Food & Wine

Eggplant and bolognese pasta bake

This hardy eggplant pasta bake is sure to leave your entire family feeling satisfied.

Ingredients:

Cheese sauce:

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:

Chicken and mushroom pie

Pasta Napolitana

Salmon en croute with mushroom filling

Tags:
dinner, lifestyle, food and wine, recipes