Bolognese sauce

Who doesn't love bolognese sauce! ...is an essential on the weekly menu. We recommend making in quantity and saving it to keep in the freezer because it is very useful. We like it especially with zucchini spaghetti, but we also fill it with roasted vegetables or the classic meatloaf with mashed potato au gratin that the whole house likes.

ingredients

• 1/2 kg of minced meat (beef, pork, chicken or turkey)
• 1 onion
• 1 eggplant
• 3 garlic cloves
• 1 large can of crushed tomato (not fried)
• Salt (a little) and pepper
  
• Spices to taste

Steps

• Sauté the garlic, onion and eggplant over medium heat until soft.
• Add the meat and sauté a little, stirring well until there is nothing “raw” left, it doesn't need to be toasted, it's just a little bit.
• Add the crushed tomato and mix everything.
• Let it boil over medium heat until practically all the liquid has evaporated (20-30 minutes). Add salt and pepper to taste.
• Be creative with the spices... with oregano you give it an Italian touch, with cumin and cinnamon a Moroccan air...

TIP: If you have leftovers (broccoli rice, sweet potato or pumpkin for example), you can add it for extra nutrients and take advantage of what you have in the fridge.