Sicilian Spaghetti

sicilian spaghetti

Sicilian Spaghetti

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Servings: 4
Calories: 868

Ingredients
 

  • 2 1/2 lb aubergines eggplant, about 1 1/4 lb
  • 1/4 pint olive oil
  • 12 oz finely minced ground lean beef
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 tbsp tomato puree paste
  • 14 oz can chopped tomatoes
  • 1 tsp Worcestershire sauce
  • 1 tsp chopped fresh oregano or marjoram or 1/2 tsp dried oregano or marjoram
  • 1 1/2 oz pitted black olives sliced
  • 1 green red or yellow (bell) pepper, cored, deseeded and chopped
  • 6 oz spaghetti
  • 4 oz Parmesan grated
  • salt and pepper
  • fresh oregano or parsley to garnish (optional)

Instructions

  • Brush a 20 cm/8 inch loose-based round cake tin with olive oil, place a disc of baking parchment in the base and brush with oil. Trim the aubergines (eggplant) and cut into slanting slices, 5 mm (1/4 inch) thick. Heat some of the oil in a frying pan (skillet). Fry a few slices at a time until lightly browned, turning once, and adding more oil as necessary. Drain on paper towels.
  • Put the minced (ground) beef, onion and garlic into a saucepan and cook, stirring frequently, until browned all over. Add the tomato puree (paste), tomatoes, Worcestershire sauce, herbs and seasoning. Simmer for 10 minutes, stirring occasionally, then add the olives and (bell) pepper and cook for a further 10 minutes.
  • Bring a large pan of salted water to the boil. Cook the spaghetti for 12-14 minutes until just tender. Drain thoroughly. Turn the spaghetti into a bowl and mix in the meat mixture and Parmesan, tossing with two forks.
  • Lay overlapping slices of aubergine (eggplant) evenly over the base of the cake tin and up the sides. Add the
  • meat mixture, pressing it down, and cover with the
  • remaining slices of aubergine (eggplant).
  • Stand in a baking tin and cook in a preheated oven, 200°C/400°F/Gas Mark 6, for 40 minutes. Leave to stand for 5 minutes then loosen around the edges and invert on to a warmed serving dish, releasing the tin clip. Remove the paper. Sprinkle with herbs before serving, if liked. Serve with extra Parmesan, if liked.
Calories: 868 kcal
Carbohydrates: 58 g
Protein: 35 g
Fat: 57g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 80 mg
Sodium: 846 mg
Potassium: 1291 mg
Fiber: 12 g
Sugar: 16 g
Vitamin A: 499 IU
Vitamin C: 19 mg
Calcium: 442 mg
Iron: 5 mg
Cuisine Italian
Ingredients Pasta
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