Summary

Ingredients

• 500 g pasta (e.. Farfalle)
• 1 large eggplant (s)
• 1 large zucchini
• 200 g ham, cooked, or alternatively salami
• 2 onions)
• 3 cloves garlic
• 400 g tomato (s), diced (pizza tomato, can)
• 2 tablespoon tomato paste
• 150 ml red wine
• 200 ml meat stock, hot
• olive oil
• salt
• pepper
• thyme
• Basil or parsley, chopped

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Instructions

1. Cook the pasta (it is best not to use a smooth one, so that you can absorb the sauce better later) in salted water according to the instructions on the package, then drain.
2. For the sauce, wash the aubergine and zucchini and cut into small cubes. Dice the ham or salami as well. Peel and chop the onion.
3. Heat 2-3 tablespoons of olive oil in a large saucepan. Fry the aubergine and zucchini cubes in it a little, then squeeze in the garlic. Add the pizza tomatoes with the tomato paste and let the sauce simmer a little.
4. Heat oil in a separate pan and fry the onions with the ham in it - when using salami, you do not need to add additional fat to the pan.
5. Pour the meat stock with the red wine into the sauce. Season to taste with enough sugar, salt, pepper and thyme. Finally, add the onion and ham mixture and, if necessary, add chopped herbs such as basil or parsley. Either mix it with the noodles in the pan (this results in a more uniform mixture and the pasta is warmed up again at the same time) or serve on plates with the sauce on top.
6. Tips: If the sauce is too bitter or has a strong red wine taste, just add more sugar and let it simmer for a few minutes longer. If it is too thick, add a little more broth. If the sauce is too thin, bind with a little sauce thickener.
7. If you love red wine, you can of course also use 1.5 times the amount.
8. Incidentally, the sugo itself has very few calories if you use boiled ham and little additional oil.
9. Despite the Mediterranean taste and wine, a family-friendly and quick recipe that suits every season.