GLUTEN-FREE MILLET PASTA WITH MINCED MEAT AND VEGETABLES

First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.

Then finely chop the onion and two cloves of garlic and fry them in a large pan in two tablespoons of oil until fragrant and translucent. Add minced meat to the pan and fry over moderate heat. While the meat is roasting, grate the carrot and cut the eggplant into small pieces. When the meat is lightly browned, add the chopped vegetables and spices. While stirring, fry until the carrot and eggplant soften. Then pour the tomato sauce into the pan, add two bay leaves and cook for another ten minutes.

When the sauce is ready, mix the pasta generously with the sauce. If necessary, add some of the liquid in which the pasta was cooked.

Alternatively, you can serve the dish by spreading the pasta on plates and pouring the prepared sauce over it.

Bon Appetit!