aubergine, tinned tomatoes, beef mince, oil, onion, garlic, paprika, italian herbs, chilli flakes, spaghetti, spinach, salt and pepper
A bit of a twist from traditional bolognese, aubergine adds a really nice complex flavour. Easy to do and always good to shake up a classic.
Start by gently frying an onion on a low heat for a few minutes with a little oil, then add 2 cloves of crushed garlic and stir for another minute. Now add the mince until browned, cubed aubergine and a pinch of chilli flakes, 1/2 tsp of Italian herbs and 1/2 tsp of paprika, mix together and add a can of chopped tomatoes and a splash of wine and stir. Leave on a gentle heat to bubble for a further 15-20 minutes. Serve with spaghetti and salad.