Beef & Eggplant Fettuccine

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The west Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (464 g)
  • Calories 1102.8
  • Total Fat - 31.1 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 119.2 mg
  • Sodium - 1127.2 mg
  • Total Carbohydrate - 160.7 g
  • Dietary Fiber - 12.4 g
  • Sugars - 59.5 g
  • Protein - 46.2 g
  • Calcium - 189.7 mg
  • Iron - 6.6 mg
  • Vitamin C - 62.6 mg
  • Thiamin - 0.4 mg

Step 1

Cook pasta in a stockpot of boiling, salted water until tender and then dain and return to pot and cover to keep warm.

Step 2

Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat and add beef and cook, stirring to break up mince, for about 5 minutes, or until browned and then remove.

Step 3

Heat oil in same, hot pan and add onion and cook, stirring occasionally, until tender and then add eggplant and cook, stirring occasionally for about 5 minutes, or until tender.

Step 4

Return beef to pan with sauce, capsicum and 1⁄2 cup water and bring to a boil and then cover with lid and gently boil for about 10 minutes, stirring occasionally, or until slightly thickened and then season to taste..

Step 5

Add beef sauce to pasta with basil and parmesan and toss well.

Step 6

Serve with extra parmesan

Tips & Variations


No special items needed.

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