Macarrones con albondiguillas en salsa de tomate y berenjena

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Macarrones con albondiguillas en salsa de tomate y berenjena. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Macarrones con albondiguillas en salsa de tomate y berenjena, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macarrones con albondiguillas en salsa de tomate y berenjena delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Macarrones con albondiguillas en salsa de tomate y berenjena is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Macarrones con albondiguillas en salsa de tomate y berenjena estimated approx 40 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Macarrones con albondiguillas en salsa de tomate y berenjena using 13 ingredients and 8 steps. Here is how you can achieve that.

Una receta clásica pero con el toque de la berenjena que modifica su sabor y textura hasta conseguir una salsa de lujo.

Ingredients and spices that need to be Make ready to make Macarrones con albondiguillas en salsa de tomate y berenjena:

1. 400 g carne picada mixta
2. 400 g tomate natural triturado
3. 300 g pasta abierta
4. 1 berenjena grande
5. 1 huevo
6. 50 ml vino blanco
7. 100 ml caldo de pollo
8. 2 dientes ajo
9. Pan rallado
10. Parmesano rallado
11. Orégano seco
12. Sal
13. Aceite de oliva virgen extra

Instructions to make to make Macarrones con albondiguillas en salsa de tomate y berenjena

1. En un cuenco mezclamos la carne con el huevo, dos cucharadas de pan rallado (añade más si te falta consistencia en la mezcla), una cucharada de parmesano, una pizaca de orégano, sal y pimienta. Amasamos bien la mezcla.
2. Formamos mini albóndigas que pasamos por harina y, freímos en abundante aceite caliente. Retiramos y reservamos sobre papel de cocina.
3. En otra sartén, ponemos un par de cucharadas de aceite y, cuando esté caliente, freímos la berenjena que habremos cortado en trozos menudos.
4. Cuando la berenjena comience a tostarse, añadimos el vino y dejamos cocinar.
5. A continuación, añadimos a la sartén los dientes de ajo triturados, el tomate, el caldo, sal y orégano. Mezclamos bien y dejamos cocinar, a fuego medio, durante unos 20 minutos.
6. Pasado este tiempo, trituramos la salsa y añadimos las albondiguillas. Dejamos cocinar durante 10 minutos para que termine de cocinarse la carne.
7. Mientras tanto, cocinamos la pasta en abundante agua salada y, siguiendo las indicaciones del fabricante.
8. Cuando la pasta esté en su punto, la escurrimos y mezclamos con la salsa de albondiguillas. Servimos de inmediato espolvorea do la pasta con un poco de parmesano.

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