Using a deep heavy pot, saute the onion, pepper, garlic, courgette, and aubergine in olive oil until the onion is soft and translucent. Remove the vegetables and add a bit more olive oil if needed.
Bring up to heat again and cook off the mince until it is browned. Add the crushed fennel and chilli flakes and stir for a minute or two. Add the vegetables back to the pot. Add the remaining ingredients, except the basil and parsley. Bring up to boil. Decrease heat, cover, and leave to simmer for at least 30 minutes. The longer it can be left to simmer, the better.
Just before serving, take off the heat and stir in the finely chopped parsley and basil. Remove any thyme sprigs.
Serve over spaghetti or jacket potato. Use as a filling for omelettes. Or can be used as a pizza topping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (497g)|
|Recipe Makes: 6|
|Calories from Fat: 139 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 47.3mg||15 %|
|Sodium 298.6mg||10 %|
|Potassium 890.9mg||23 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 15.1g|
|Protein 14.5g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.