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Ingredients

• 500/600g x Ground best quality meat - grass fed always preferrable

• Olive oil

• 1 x Medium brown onion - diced

• 4 x Garlic cloves - diced

• 1/2 x Medium eggplant - diced into 3cm pieces

• 2 x Tablespoons tomato paste

• 1 x Tin black beans - drained

• 1 x Cup best home made style chicken stock. See note

• 1 x Tin Italian tomatoes

• 2 x Teaspoon blended natural Chilli Spice Seasoning - to Buy go to Chilli Spice Seasning

• 1 x Tablespoon sherry vinegar - red wine vinegar would work

• 1/2 x Teaspoon ground black pepper

• 200g Small fusilli pasta or pasta of your choice.

• Salt to taste or special diet

Preparation

In a medium hot pan add a little olive oil then add the onions, eggplant and garlic and fry down until soft and caramelised.

Then, add the tomato paste to the base of the pan and allow to sit for 3 minutes to reduce bitterness then mix well into the onions.

Next, deglaze the pan with the chicken stock then add the black beans, tomatoes, chilli seasoning and sherry vinegar and stir well to bring everything together then add the ground meat, stir and allow to reduce a little while the pasta is cooking.

Boil the pasta to instructions on the packet then add directly to the pan using a slotted spoon. To preserve the pasta flavour, do not strain.

Important: The chicken stock flavour is essential for this recipe. Always use home made style chicken stock. Avoid the over salted cardboard supermarket stocks.