Recipe for Melanzana and Spinach Tagliatelle with a mixed herb infused tomato sauce

Ingredients
1/2 aubergine
150g beef mince
1/2 clove garlic – peel, grate finely & chop
1/4 onion – peel & chop finely
1/2 tsp mixed herbs
1/2 tomato – grate coarsely (reserve liquid)
1/4 cup passata sauce
75g spinach tagliatelle
3g fresh basil – discard stalks
30g hard cheese – slice with potato peeler
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How to
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Aubergine: Slice the aubergine into halfmoons (½ cm thick), then slice again into quarters. Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer, then roast for 15-20 minutes until golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.

Meatballs: Mix together the beef mince, HALF the garlic, HALF the onion and HALF the mixed herbs. Season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and brown for 3 minutes, until golden. Move them around in the pan to make sure they brown evenly. Remove from the pan and discard some of the liquid (if too much). Set aside.

Tomato sauce: Using the same pan on medium-high heat, add the REST of the onion with a pinch of salt and sauté for 5 minutes. Add the REST of the garlic, the REST of the mixed herbs, grated tomatoes (with the liquid) and cook for 2 minutes, before pouring in the passata and water (2 tbsp). Add the meatballs, season with salt and pepper then simmer (gently boil) for 10 minutes until the sauce thickens. Slice the basil leaves thinly and mix through.

Spinach tagliatelle: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the tagliatelle and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together. Add to the sauce and mix through.

Serve the saucy tagliatelle topped with the hard cheese and serve the roast aubergine on the side

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...