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Ragù Di Melanzane Al Pomodoro

Ragù Di Melanzane Al Pomodoro

Ingredients

  • 1 kg eggplant
  • 800 g tomato pelati
  • 1 – 2 sprig of celery
  • 500 g minced beef meat
  • 1 large red onion
  • 2 garlic cloves
  • sea salt, pepper, oregano, basil
  • olive oil

Preparation

Ragù di melanzane al pomodoro or Eggplant ragout with tomato sauce. Cut the eggplant into slices and briefly cook in salted water. Drain well. Fry chopped onion on allowed oil additionally adding water, add minced meat and chopped garlic and when fried little together add salt, pepper and chopped celery sprig without leaves. Add tomato pelati and cook ten minutes. At the end add half teaspoon of oregano and basil. Arrange in greased baking dish one layer of eggplant, then sauce and so three times. The last layer should be sauce. Sprinkle with little oregano and basil and bake 45 minutes on 200 degrees.

Ragù Di Melanzane Al Pomodoro

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