Sicilian Spaghetti
4C Homestyle Parmesan Cheese
Ingredients:
5/8 cup olive oil, plus extra for brushing
2 eggplants
3 cups ground beef
1 onion, chopped
2 garlic cloves, crushed
2 tablespoon tomato paste
14 ounce can chopped tomatoes
1 teaspoon Worcestershire sauce
1 tsp chopped fresh oregano
1/2 cup pitted black olives, sliced
1 green, red, or yellow bell pepper, cored, seeded, and chopped
6 ounces uncooked spaghetti
1 cup plus 4 tbsp 4C Homestyle Shredded Parmesan Cheese
salt and pepper
Directions:
Slice the eggplant into 1/2 inch-thick slices. Heat a little olive oil in a pan and fry the eggplant until browned on both sides. Drain on paper towels.
Put the beef, onion and garlic in a saucepan and cook, stirring until browned. Add the tomato paste, tomatoes, Worcestershire sauce, oregano, salt and pepper. Simmer, stirring occasionally, for 10 minutes. Add the olives and bell pepper and cook for 10 minutes longer.
Bring a pan of salted water to a boil. Add the spaghetti and cook until tender, but still firm to the bite. Drain and turn the spaghetti into a bowl. Add 1/2 of the meat mixture, 1/2 of the eggplant slices and 4C Parmesan Cheese and toss together.
Transfer pasta mixture to a serving bowl & top with remaining sauce & eggplant and extra cheese.