Here’s another one I threw together just tonight and it’s turned out quite nicely – even if I do say so myself!!!
500g beef mince
1-2 cloves garlic, chopped
sundried tomato pesto
In a large frypan, cook the eggplant, carrot, garlic and olive oil together until softened. Add the mince and cook until browned. Stir in a heaped tablespoon of the pesto and a good dollop of tomato passata. While this is cooking, cook a couple of handfuls of pasta until al dente. Drain, then toss through the mince mixture. Serve with grated cheese.
I used only a small amount of pasta, but you could add more. If you are using a long pasta (spaghetti or fettucine) I would break it in half before cooking as this makes it easier to stir through the mince.
This will freeze well too…