Name: Pork, veal and eggplant stew
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 brown onion (150g), chopped finely; 2 stalks celery (300g), trimmed, chopped finely; 1 carrot (120g), chopped finely; 2 clove garlic, crushed; 315 gram minced pork; 315 gram minced veal; 1 tablespoon finely chopped fresh rosemary; 1 cinnamon stick; 2 cloves; 1 cup (250ml) dry white wine; 400 gram canned diced tomatoes; 1 cup (250ml) chicken stock; 1 eggplant (300g), chopped coarsely; 1 tablespoon coarse cooking salt; 500 gram tagliatelle pasta

Ingredients

1/4 cup (60ml) olive oil

1 brown onion (150g), chopped finely

2 stalks celery (300g), trimmed, chopped finely

1 carrot (120g), chopped finely

2 clove garlic, crushed

315 gram minced pork

315 gram minced veal

1 tablespoon finely chopped fresh rosemary

1 cinnamon stick

2 cloves

1 cup (250ml) dry white wine

400 gram canned diced tomatoes

1 cup (250ml) chicken stock

1 eggplant (300g), chopped coarsely

1 tablespoon coarse cooking salt

500 gram tagliatelle pasta

Method

1.Heat 1 tablespoon of the oil in large frying pan, add onion, celery, carrot and garlic; cook, stirring, until onion softens.

2.Add minces, rosemary, cinnamon and cloves to pan; cook, stirring, until browned. Add wine; simmer, uncovered, until liquid has reduced by a third. Add undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 30 minutes.

3.Meanwhile, place eggplant in colander, sprinkle with salt; stand 20 minutes. Rinse eggplant; drain, pat dry. Heat remaining oil in large frying pan; stir eggplant until browned. Add eggplant to meat mixture; simmer, uncovered, 15 minutes. Season to taste.

4.Cook pasta in large saucepan of boiling water until tender; drain.

5.Serve pasta with meat sauce.

Some butchers sell a pork and veal mixture, this is fine to use here, buy 625g.
Note

Woman's Weekly Food

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Ingredients

Method

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