Beef & Eggplant Fettuccine
Recipe: #33534
October 14, 2019
Categories: Ground Beef, Fettuccine, Eggplant, Canned Tomatoes, Beef Dinner, Ground Beef Dinner, more
"From our weekday newspaper The west Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.