Beef and Spaghetti Surprise
From flavorsofitaly 16 years agoIngredients
- 2/3 cup extra virgin olive oil, plus extra for brushing shopping list
- 2 medium sized eggplants shopping list
- 3/4 lb ground beef shopping list
- 1 small onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 2 Tbl tomato paste shopping list
- 1 (14 oz) can diced tomatoes shopping list
- 1 tsp worcestershire sauce shopping list
- 1/2 tsp dried oregano shopping list
- 1/2 cup sliced black olives shopping list
- 1 bell pepper, cored, seeded, and chopped shopping list
- 6-8 oz cooked spaghetti shopping list
- 1 cup freshly grated Parmesan (or use Roman cheese for a little stronger flavor) shopping list
- salt and pepper to taste shopping list
- fresh parsley sprigs, for garnish shopping list
How to make it
- Brush an 8 inch round cake pan with oil.
- Slice eggplants into 1/2 inch slices. Heat a little oil in skillet over medium heat, and fry eggplant slices for 3-4 minutes or until browned on both sides. Do this in batches, do not crowd slices. Drain on paper towels.
- Put ground beef, onion, and garlic in saucepan and cook over medium heat, stirring occasionally, until beef is browned. Add tomato paste, tomatoes, Worcestershire, oregano, and salt and pepper to taste. Simmer, stirring occasionally, for 10 minutes. Add olives and bell pepper and cook for an additional 10 minutes.
- Add meat mixture to the cooked spaghetti, add cheese, and toss well.
- Arrange eggplant slices on the bottom, and around the sides of the cake pan. Add spaghetti, press down firmly, and cover the top with the rest of the eggplant. Bake in 400F oven for 40 minutes. Remove from oven, and let rest for 5 minutes, then invert onto a serving platter. Garnish with parsley sprigs and serve.
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