cook and stir for 2 minutes or until soft. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Stir in passata, the boiling water and crumbled stock cube. Return the eggplant to the pan; bring to the boil. Reduce the heat; simmer, stirring occasionally, for 10 minutes or until the sauce thickens. large saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan pasta. Add parsley; toss to combine. Serve sprinkled with
2 Add onion and garlic to pan;
3 Stir pork mixture through
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 5.0g25%
- Cholesterol 80.0mg27%
- Sodium 70.5mg3%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 30.2g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
boiling, cook, italian, meanwhile, pasta, pork, sauce, simmering, title, homemade
