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Spaghetti with minced vegetable sauce
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Ingredients
Directions
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Sprinkle the eggplant cubes with salt and leave them in a colander for half an hour. Dab dry with kitchen paper.
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Heat the butter and the oil in a frying pan and fry the aubergine cubes and onion chips quickly on all sides.
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Add the garlic, courgette cubes, pieces of tomato, strips of celery, raisins, oregano and stock. Bring to boil. Temper the heat source and simmer for approx. 15 minutes in a closed pan.
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Stir in small pieces at the same time the minced meat by the vegetables and roast the meat grainy and cooked. Season the sauce with salt and pepper.
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Cook the spaghetti al dente and drain. Divide the spaghetti and sauce over the plates. Sprinkle with parsley.
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Nutrition
495Calories
Sodium0% DV0g
Fat28% DV18g
Protein38% DV19g
Carbs21% DV62g
Fiber0% DV0g
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