Ingredients
For Sauce
3 28oz cans of Tomato puree
3 cloves of garlic
1/2 onion
Salt & Pepper
2 lbs chop beef
2 lbs of Spaghetti
For Mixture
2 egg plants (peeled &? sliced into 1/2"
2-3 cans 14oz plain Artichoke Hearts
1 Cauliflower cut up
Finocchio (Italian Fennel) 2lg cups chopped with all stems and feathers removed
Lots of Parmesan Cheese
Olive Oil
Preparation
Note: boil each separately in same water
Boiled Eggplant in a 3qt saucepan until just soft Drain and retain water
Boil Cauliflower in a 3qt saucepan until just soft , Drain and retain water
Boil Fennel in the same water for about 1 hour
Remove Artichoke Hearts from can, separate with a fork
After each ingredient has been boiled & drained fry in Olive Oil
Mash the eggplant and cauliflower until chunky
Puree Fennel in a blender
Mix the Eggplant, Cauliflower & Artichoke (This mixture can be combined and frozen for future use, if so add the fennel in as well)
Prepare Sauce Saute beef
Add vegetables into sauce Drain beef and add to sauce
Partially cook Spaghetti for 5 minutes or until just soft
In a large bake pan add Spaghetti and alternately layer vegetables, cheese and meat over pasta until pan is full then bake @ 350* for 1 hour
Cut into large squares and cover with sauce and parmesan to serve.
Note: you can also add anchovies to tomato sauce if desired
