Products:
- For 4-6 servings:
- 1 small eggplant
- 450 g minced pork
- 3 garlic cloves
- 1 bunch parsley
- 3 tablespoons red wine
- 1 tablespoon oil
- for the sauce:
- 2 onions
- 2 garlic cloves
- 1 tablespoon oil
- 3 olives
- 250 ml chicken broth
- prepared from a cube "Galina Blanca"
- 1 jar of sterilized tomatoes,
- 1 packet spaghetti
Preparation:
We roast the eggplant and leave it in a pot to cool. Peel it and chop it very finely. Add the minced meat, crushed garlic, finely chopped parsley and red wine. Mix well.
We prepare small round meatballs, which we arrange in an oiled pan and bake in the oven. Fry the finely chopped onion and crushed garlic in hot oil. Add the chopped pieces of olives, the broth and boil. Simmer for 3-4 minutes under the lid. Put the finely chopped tomatoes together with the juice and cook until thickened /20-25 minutes/.
Boil the spaghetti in s alted water and drain.
We serve the spaghetti and meatballs with the sauce.
