Mama'S Sicilian Christmas Spaghetti

• For Sauce
• 3 28oz cans of Tomato puree
• 3 cloves of garlic
• 1/2 onion
• Salt & Pepper
• 2 lbs chop beef
• 2 lbs of Spaghetti
• For Mixture
• 2 egg plants (peeled &? sliced into 1/2"
• 2-3 cans 14oz plain Artichoke Hearts
• 1 Cauliflower cut up
• Finocchio (Italian Fennel) 2lg cups chopped with all stems and feathers removed
• Lots of Parmesan Cheese
• Olive Oil

1. Note: boil each separately in same water
2. Boiled Eggplant in a 3qt saucepan until just soft Drain and retain water
3. Boil Cauliflower in a 3qt saucepan until just soft , Drain and retain water
4. Boil Fennel in the same water for about 1 hour
5. Remove Artichoke Hearts from can, separate with a fork
6. After each ingredient has been boiled & drained fry in Olive Oil
7. Mash the eggplant and cauliflower until chunky
8. Puree Fennel in a blender
9. Mix the Eggplant, Cauliflower & Artichoke
10. (This mixture can be combined and frozen for future use, if so add the
11. fennel in as well)
12. Prepare Sauce
13. Saute beef
14. Add vegetables into sauce
15. Drain beef and add to sauce
16. Partially cook Spaghetti for 5 minutes or until just soft
17. In a large bake pan add Spaghetti and alternately layer vegetables, cheese and meat over pasta until pan is full then bake @ 350* for 1 hour
18. Cut into large squares and cover with sauce and parmesan to serve.
19. Note: you can also add anchovies to tomato sauce if desired

for sauce, tomato puree, garlic, onion, salt, chop beef, egg, hearts, cauliflower, finocchio, parmesan cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/mamas-sicilian-christmas-spaghetti-50186955 (may not work)