Asian Bolognese

Ingredients for 4 servings:

• 1 large eggplant(s)
• Baking spray (fat-free cooking spray)
• 1 onion(s)
• 2 sprigs of celery
• 1 large carrot(s)
• 2 garlic cloves
• 500 g ground beef, lean
• 2 tbsp, heaped tomato paste
• 1 tbsp oregano, dried
• 500 g tomatoes, pureed
• 300 ml beef bouillon
• 2 star anise
• 1 cinnamon stick(s)
• 2 tbsp Worcestershire sauce
• 1 handful of coriander leaves
• Whole wheat spaghetti or other whole wheat pasta
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

Slimming World recipe

Cut the eggplant into 0.5 cm wide slices, place on kitchen paper, and season generously with salt. The bitter liquid will then drain away and collect in brown drops. After about 15 minutes, turn the slices over and repeat the process. Rinse thoroughly in a basin of cold tap water, several times if necessary, and let them dry slightly on kitchen paper. Then dice into pieces approximately 0.5 x 2 cm in size. Finely chop the onion, celery, and carrot, and press the garlic. Spray a large, wide pot with shortening and heat over medium heat. Add the onions, celery, carrot, eggplant, and garlic and mix well. Cover and simmer for 10 minutes, or until the vegetables are softened or browned. Stir occasionally. Then set aside in a bowl. Increase the heat to maximum and add the ground beef to the pot. Fry for 5 minutes. Drain the fat and return the vegetables to the pot. Add the tomato paste and oregano and continue to fry, stirring constantly. Stir in tomatoes, stock, star anise, cinnamon stick (break it once or twice if necessary), Worcestershire sauce, and a pinch of salt and pepper. Bring to a boil briefly, then reduce the heat to low. Cover. Simmer for at least 30 minutes, preferably 1 hour. Remove the star anise and cinnamon stick. Cook the pasta according to the package instructions until al dente. Serve in bowls, sprinkle with coriander, and serve with a fresh salad. It tastes almost even better the next day.