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one tablespoon olive oil one medium brown onion, finely chopped six hundredg pork and veal (Recipes by ingridients veal) mince two garlic (Recipes by ingridients garlic) cloves, crushed one teaspoon mixed dried herbs one hundredg eggplant, finely chopped one medium zucchini, grated two tablespoons tomato paste five hundredg jar basil (Recipes by ingridients basil) and tomato pasta (Recipes by ingridients pasta) sauce about three cups dried penne pasta (Recipes by ingridients pasta) one quarter cup chopped fresh flat-leaf parsley (Recipes by ingridients parsley) two cups grated pizza cheese Salad leaves, to serveStep one Preheat oven to one hundred and eightyC/one hundred and sixtyC fan-forced. Grease a sixcm-deep, twenty-twocm round (base) springform pan. Line base and side with baking paper. Step two Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring for about three minutes, or until softened. Bolognese Pasta Pie Recipe. Add mince. Bolognese Pasta Pie Recipe. Cook, stirring, to break up mince, for eight minutes or until browned. Add, garlic (Recipes by ingridients garlic) dried herbs, eggplant and zucchini. Bolognese Pasta Pie Recipe. Cook, stirring, for five minutes or until vegetables (Recipes by ingridients vegetables) are softened. Bolognese Pasta Pie Recipe. Step about three Stir in paste and pasta (Recipes by ingridients pasta) sauce. Bring to the boil. Reduce heat to low. Simmer for fifteen minutes or until sauce has thickened. Step about four Meanwhile, cook pasta (Recipes by ingridients pasta) in a large saucepan of boiling, salted, water (Recipes by ingridients water) following packet directions, until tender. Drain. Transfer to a large heatproof bowl. Stir in mince mixture, parsley (Recipes by ingridients parsley) and half the cheese. Bolognese Pasta Pie Recipe. Season with pepper. Spoon mixture into prepared pan, pressing to level. Bolognese Pasta Pie Recipe. Place on a baking tray. Sprinkle top with remaining cheese. Bake for fourty-five minutes or until top is golden and bake is firm. (Cover with foil if over-browning during cooking.) Stand in pan for about twenty minutes. Carefully remove side from pan. Using a serrated knife, cut into wedges. Serve with salad..
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