Method
- Combine oil, onion and celery in a large non-stick pan and cook over moderate heat until soft, stirring frequently.
- Add garlic and cook a further 1 minute.
- Stir in tomato paste and cook for 2 minutes.
- Stir in mince and cook until mince browns (about 5 minutes).
- Add tomatoes, eggplant and basil. Season with freshly ground black pepper.
- Simmer over low heat until mince is cooked through, about 15 minutes, stirring occasionally.
- Meanwhile, cook pasta in a large pot of boiling water following the instructions on the packet. Serve the pasta with the sauce.
Notes
From The Heart Foundation's 'The New Classic Cookbook'.
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