This is my free variation on the theme of pasta bolognese, in which I added vegetables for even more juiciness and variety. It turned out very tasty! And just as quick and easy as bolognese (if you use a ready-made sauce or a ready-made seasoning with herbs and vegetables that makes cooking easier).
| Cook Time | 40 minutes |
| Servings |
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Instructions
- Prepare the necessary ingredients, wash the vegetables, and boil the pasta until al dente.
- Peel the zucchini and eggplant.
- Cut the zucchini into cubes.
- Cut the eggplant into cubes
- Pour boiling water over the eggplant to precisely remove the bitterness.Heat a frying pan with vegetable oil. Lay out the minced meat and fry it a little. Add the seasoning "To the spaghetti bolognese". Stir and fry for 3 minutes over high heat.
- Add the vegetables and tomato paste to the minced meat. Fry everything together over medium heat, stirring constantly for 15 minutes until the vegetables are cooked.
- Cut the cherry tomatoes into halves.
- Serve the pasta with minced meat and tomatoes. Bon Appetit!
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