Wash and slice an eggplant, sprinkle the slices with a little salt to remove the bitterish. Mince the half onion and fry in a little oil, when it’s browned add the eggplant cut into cubes. Fry some minutes and then add salt and pepper.
Heat the milk in a a pot apart. Melt the butter on low heat, once melted add the flour a little at a time. Add the milk a little at a time, stir constantly so as not to form lumps.
This sauce can be prepared using champignons or with any other type of mushrooms frozen or fresh. A tip, rinse the mushrooms under running water even frozen ones, because they aren’t always well cleaned.
Clean celery, onion, carrots and parsley. Mince all finely with a grinder or mezzaluna knife. Fry all in olive oil for about 10 minutes. Add the meat, salt and pepper in a generous amount, and sauté about 5 minutes, then add a glass of red wine and let evaporate. Cook over low heat for another 10 minutes.
Chop the onion and put to fry in a little oil. When the onion is browned, add the chickpeas and sauté for 5 minutes, stirring. Add the tomato puree, the half stock cube, salt and pepper. Simmer over a low flame about 20 minutes.
This is a delicious sauce for pasta. The quantities are to taste. The pepper’s color isn’t important. If you have done too sauce, put it in a box and then to freeze.
