Recipe Details
Preparation Time
20 minutes
Cooking Time
1 hour 50 minutes
Ingredients
- 2 tbsp olive oil
- 800g beef mince
- 3 garlic cloves, crushed
- 3 thyme sprigs
- 3 rosemary sprigs
- 3 bay leaves
- 2 x 400g cans chopped tomato
- glass of red wine
- 1 beef stock cube
- 1 tbsp sugar
- 5 aubergines, sliced lengthways into 5mm slices
- 2 x 125g balls mozzarella, torn into small chunks
- 50g parmesan, grated
- 250g mascarpone
Method
- Heat the olive oil in a large frying pan or flameproof casserole dish over medium heat. Add the beef mince and cook, breaking it up with a spoon, until browned, about 5 minutes.
- Add the garlic, thyme, rosemary, and bay leaves to the pan and cook for 1 minute, stirring constantly.
- Tip in the chopped tomatoes, red wine, and beef stock cube. Stir well to combine, then bring the mixture to a simmer.
- Reduce the heat to low and let it cook, stirring occasionally, for at least 1 hour, or until the sauce has thickened and the flavors have melded together.
- Meanwhile, preheat the oven to 180°C/160°C fan/gas 4.
- Heat a griddle or frying pan over medium heat. Brush the aubergine slices with olive oil and cook in batches, turning occasionally, until they are softened and slightly charred, about 3-4 minutes per side.
- In a large baking dish, spread a spoonful of the meat sauce over the base. Arrange a layer of aubergines on top, followed by a sprinkle of mozzarella, parmesan, and mascarpone. Repeat this process until all ingredients are used up, finishing with a layer of meat sauce and cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and the sauce is bubbly.
