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For sauce tomato puree garlic onion salt chop beef egg hearts cauliflower finocchio Parmesan cheese olive oil
Viewed: 95 - Published at: 7 years agoIngredients
- For Sauce
- 3 28oz cans of Tomato puree
- 3 cloves of garlic
- 1/2 onion
- Salt & Pepper
- 2 lbs chop beef
- 2 lbs of Spaghetti
- For Mixture
- 2 egg plants (peeled &? sliced into 1/2"
- 2-3 cans 14oz plain Artichoke Hearts
- 1 Cauliflower cut up
- Finocchio (Italian Fennel) 2lg cups chopped with all stems and feathers removed
- Lots of Parmesan Cheese
- Olive Oil
Method
- Note: boil each separately in same water
- Boiled Eggplant in a 3qt saucepan until just soft Drain and retain water
- Boil Cauliflower in a 3qt saucepan until just soft , Drain and retain water
- Boil Fennel in the same water for about 1 hour
- Remove Artichoke Hearts from can, separate with a fork
- After each ingredient has been boiled & drained fry in Olive Oil
- Mash the eggplant and cauliflower until chunky
- Puree Fennel in a blender
- Mix the Eggplant, Cauliflower & Artichoke
- (This mixture can be combined and frozen for future use, if so add the
- fennel in as well)
- Prepare Sauce
- Saute beef
- Add vegetables into sauce
- Drain beef and add to sauce
- Partially cook Spaghetti for 5 minutes or until just soft
- In a large bake pan add Spaghetti and alternately layer vegetables, cheese and meat over pasta until pan is full then bake @ 350* for 1 hour
- Cut into large squares and cover with sauce and parmesan to serve.
- Note: you can also add anchovies to tomato sauce if desired
