John Myers
Sicilian Spaghetti
The perfect sicilian spaghetti recipe with a picture and simple step-by-step instructions.
- 150 g Aubergine
- 200 g Ground beef
- 80 g Onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- 2 tsp Tomato paste
- 60 ml Red wine
- 200 g Coarsely sieved tomatoes
- 200 g Fresh, aromatic tomatoes
- Salt
- Pepper from the grinder
- 4 Stems Basil
- 200 g Spaghetti
- 30 g Parmesan
- Clean and wash the eggplant and cut into cubes. Put in a bowl, sprinkle with 2 teaspoons of salt and let stand for about 20 minutes. In the meantime, peel and finely dice the onion and garlic. Wash and dice tomatoes. Pat the aubergine cubes dry with kitchen paper.
- Fry the mince in a non-stick pan until crumbly while stirring. Add the aubergine cubes to the mince and fry for about 8 minutes. Fry the onion and garlic briefly. Season with salt and pepper. Stir in tomato paste and sauté briefly. Add red wine and let it boil down briefly. Add diced tomatoes and chunky tomatoes, bring to the boil and simmer covered for approx. 15 minutes. Season to taste with salt and pepper.
- Meanwhile cook the spaghetti in plenty of boiling salted water according to the instructions on the packet. Finely grate the Parmesan (amount as desired). Wash the basil, shake dry, pluck the leaves off and cut into strips.
- Drain and drain the spaghetti. Put back in the saucepan and mix with the sauce, heat briefly. Fold in the basil. Serving. Sprinkle with Parmesan cheese.
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