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Eggplant Zucchini Bolognese

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“This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10" baking pans coated with cooking spray.
  3. Bake in a preheated 425 oven for 20-25 min or until tender.
  4. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
  5. Stir in the tomato puree, Italian seasoning and brown sugar.
  6. Drain pasta; stir in tomato mixture and roasted vegetables.
  7. Sprinkle with cheese.

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