Spaghetti con ragu di carne e verdure; Day 23

Spaghetti con ragu e verdure

Ah it’s back to Italy tonight.

The beautiful aromas of frying garlic and olive oil filled our nostrils as we created our masterpiece.

In Italy it is typical to eat two large meals per day – consisting of an entree, primi piatti, seconde and dessert. However this evening we will be having a primi piatti – of spaghetti with lamb and vegetable sauce or Spaghetti con ragu di carne e verdure in Italiano!

Buon Appetito!

Spaghetti con ragu di carne e verdure

Serves 4


400g of Lamb Mince
1 can of crushed tomatoes (400g)
1 onion finely diced
4 cloves of garlic
1 tsp of salt
1 1/2 tsp of cracked black pepper
1 tsp of ground black pepper
2 tsp of mixed herbs
1 tsp of oregano
1 Tbsp of Olive Oil
1 tbsp of Balsamic ( please use the beautiful thick version not the watery vinegar)
2 tsp of maple syrup
1 tsp of dark soy sauce (for colour)
1 carrot grated
1 zucchini grated
1 small long aubergine grated
15 pitted black olives
1 capful of whiskey

1/2 – 3/4 of a cup of pasta per person to serve
Finely Chopped Parsley or cheese to serve


  1. Chop the onions and garlic.
  2. Grate the carrot, zucchini and aubergine and set aside.
    The ingredients
  3. Heat a pan over a medium  heat with olive oil.
  4. Crack over the black pepper, salt and then when the oil is smoking slightly add the onions, garlic and aubergine.
  5. Fry for 10 – 30 seconds or until aromatic.
  6. Add the meat and cook until it is browned (around 2 minutes)
  7. Then add the carrot and zucchini, whisky, maple syrup and balsamic.
  8. Stir to combine and then add the tomatoes.
  9. Simmer for 10 mins then add the soy sauce and black olives.
  10. Taste to check flavour and add more salt and pepper as necessary.
  11. Take off the heat and let rest for 5 minutes.
  12. Then serve over steaming hot pasta with sprinkles of parsley and cheese.

And there you have it!

Italian at home, light a few candles and share with a loved one:

The dinner table

Hope you enjoyed some beautiful weather wherever you are – thanks for reading.

Ginga Musings.

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