Beef Melanzane Parmigiana

I turned down the chance to go spend some money at Ikea today. Mainly because I couldn’t be bothered but partly because the thought of putting on a pair of shoes over my two huge blisters was terrifying!

Melanzane alla Parmigiana is a dish ‘made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked’ (source: Wikipedia) – well go on then…

Heat some oil in a pan. Brown minced beef in batches. Set aside.

Add some more oil and cook garlic, thyme sprigs, rosemary sprigs and bay leaves for a minute.

Add a good glass of red wine and let it bubble. Add a couple of tins of chopped tomatoes and make sure you scrape the bottom of the pan for all it’s goodness. Stick a bit more wine in for good measure.

Add back the minced beef and a beef stock ‘cube’. Add a little sugar, season well and stir. Pop the lid on and simmer for about an hour. More if you can. Stirring occasionally.

Heat the oven to 160º (fan).

Slice a few aubergines as thinly as possible and brush with oil. Griddle in batches until softened.

In an oven proof dish, pop in a layer of the meat sauce, add dollops of mascarpone, torn mozzarella and grated parmesan then cover with a layer of aubergine. Repeat until used up, finishing with a cheese layer. Bake for about 30 minutes.

TWD_1105_Beef_Parm

Using MINCED BEEF, GARLIC, THYME SPRIGS, ROSEMARY SPRIGS, BAY LEAVES, RED WINE, CHOPPED TOMATOES, BEEF STOCK CUBE, SUGAR, AUBERGINES, MASCARPONE, MOZZARELLA and PARMESAN…

This was dinner…11th April 2014.

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