New!
Penne with eggplant & Bolognese sauce
Penne with eggplant & Bolognese sauce
731kcal Per person
46g Protein
78g Carbs
26g Fat
17g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 eggplant
- 1 carrot
- 1 stalk celery
- ¼ onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 3 ounces 96% lean ground beef (84 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 tablespoon tomato paste (20 g)
- 5 ounces diced tomatoes (140 g)
- ¼ cup water (59 ml)
- ½ cube vegetable bouillon
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cook the pasta according to the package instructions.
- Dice the eggplant, carrot, celery and onion. Finely chop the garlic.
- Heat the oil in a pan and brown the ground beef until fully cooked, about 5 minutes. Remove the beef from the pan and set aside.
- In the same pan, sauté the carrot, celery and onion for 5–7 minutes. Add the garlic and Italian herbs and cook for 1 more minute.
- Add the eggplant and cook for another 5 minutes. Stir in the tomato paste and cook for 1 minute.
- Return the beef to the pan. Add the diced tomatoes, water and bouillon cube. Simmer for 10 minutes. Add a little more water if the sauce gets too dry. Season with salt and pepper.
- Serve the sauce over the penne and sprinkle with cheese.
Tip van FitChef
Chop some fresh basil into strips and serve it on top of the pasta.
