Spaghetti with minced vegetable sauce

Name: spaghetti with minced vegetable sauce
Total time: 35 min
Yield: 6
Ingredients: 1 eggplant; 20 gram butter; 4 tablespoon olive oil; 1 onion; 2 clove garlic; 1 zucchini; 500 milliliters tomato cubes; 4 stem celery; 2 tablespoon raisins; 2 teaspoon fresh oregano; 1 teaspoon dried oregano; 400 milliliters meat broth from tablet; 250 gram half to half minced; 400 gram Spaghetti; 2 tablespoon fresh parsley

Ingredients

1 eggplant
20 gram butter
4 tablespoon olive oil
1 onion
2 clove garlic
1 zucchini
500 milliliters tomato cubes
4 stem celery

2 tablespoon raisins
2 teaspoon fresh oregano
1 teaspoon dried oregano
400 milliliters meat broth from tablet
250 gram half to half minced
400 gram Spaghetti
2 tablespoon fresh parsley

Directions

Sprinkle the eggplant cubes with salt and leave them in a colander for half an hour. Dab dry with kitchen paper.
Heat the butter and the oil in a frying pan and fry the aubergine cubes and onion chips quickly on all sides.
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.
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.
Cook the spaghetti al dente and drain. Divide the spaghetti and sauce over the plates. Sprinkle with parsley.