|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | 1 TABLESPOON | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 1 | clove | garlic minced | 1 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant deced | 3/4 | cup, chopped | Carrots | 3/4 | cup, diced | celery | 2 | cans (16 fl oz) | tomatoes canned, diced | 3 | cans (10.5 oz) | beef broth, bouillon (consomme) condensed | 1 | teaspoon | sugar | 1/2 | teaspoon | black pepper | 1/2 | cup elbow shaped | macaroni, elbow | 2/3 | teaspoon | parsley flakes | 1 | package (5 oz) | Parmigiano Reggiano grated |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | heat oil add onion, ground beef and garlic. Drain grease. Add eggplant, carrots, celery, and tomatoes, Add beef broth add seasonings. Cook until heated through. Add macaroni to pan add parsley. Top with cheese., | | 2 | Add macaroni and cook till al dente | | 3 | Add parsley and top with cheese |
|
