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Spaghetti with minced vegetable sauce
 
 
6 ServingsPTM35 min

Spaghetti with minced vegetable sauce


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Directions

  1. Sprinkle the eggplant cubes with salt and leave them in a colander for half an hour. Dab dry with kitchen paper.
  2. Heat the butter and the oil in a frying pan and fry the aubergine cubes and onion chips quickly on all sides.
  3. 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.
  4. 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.
  5. 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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