Summary

Ingredients

• 500 g macaroni or other short pasta
• 400 g minced meat, mixed
• 300 g tomato (s), happened
• 1 onion (s)
• 2 carrot (s)
• 2 stalks celery
• 1 clove garlic
• 0.5 ½ glass red wine
• some rosemary
• salt and pepper
• 1 large eggplant (s)
• 1 scoop cheese (Scamorza)
• 150 g peas, frozen
• 2 egg (s), hard-boiled
• Pecorino, grated
• olive oil

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Instructions

1. Finely dice the onion, carrots, celery and garlic.
2. Heat some olive oil in a saucepan and fry the diced vegetables in it. Add the minced meat and fry until crumbly. Deglaze with red wine. Finely chop rosemary and add with the peas and simmer for 10 minutes. Stir in the tomatoes and season with salt and pepper. Let everything simmer for 90 minutes, if necessary pour in some water if the mixture is too dry.
3. In the meantime, cut the aubergine into cubes and sprinkle with salt to remove the bitter substances. Then rinse with water and dry with paper towels. Heat the olive oil in a pan and fry the aubergine cubes for about 15 minutes.
4. Dice the scamorza and the boiled eggs.
5. Cook the pasta until al dente, drain and add to the sauce in the saucepan. Also add the aubergine, eggs and cheese to the saucepan and stir everything together.
6. Put everything in a baking dish and sprinkle with grated cheese. Bake in an oven preheated to 200 ° C for 15-20 minutes. Cover with aluminum foil if necessary.