A delicious and hearty vegetable-packed bolognese sauce served over penne pasta, perfect for a wholesome family meal.
Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
To prevent the pasta from sticking, stir occasionally and avoid overcooking.
Preheat the oven to 425°F (220°C).
Ensure the oven is fully preheated for even roasting.
Dice the eggplant, zucchini, and onion into bite-sized pieces. Toss them with olive oil, minced garlic, salt, and pepper.
Cut the vegetables evenly to ensure they roast uniformly.
Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through.
Roasting enhances the natural sweetness of the vegetables.
In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat.
Break the beef into small pieces as it cooks for even browning.
Add the tomato puree and brown sugar to the skillet with the cooked beef. Stir well and let it simmer for 5 minutes.
Simmering allows the flavors to meld together.
Combine the cooked pasta, roasted vegetables, and beef sauce in a large serving bowl. Mix gently to combine.
Mix gently to avoid breaking the pasta.
Serve the dish hot, garnished with grated parmesan cheese.
Serve immediately for the best flavor and texture.
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