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Spaghetti and Mince

Spaghetti and Mince

Spaghetti and Mince
Original recipe of Winnie Madikizela-Mandela – Hunger for Freedom by Anna Trapido (Afternoon Express adapted this recipe for the show)

Serves: 6—8
Preparation: 10 minutes
Cooking: 50 minutes
Mince and spaghetti
2 tbsp  oil
1 large onion, chopped
2 cloves garlic, chopped
2 tbsp masala curry
½ t turmeric
½ t chilli flakes
500 g beef mince
salt and pepper to taste
2 tbsp tomato paste
1 tin (400 g) tomato puree
250 g spaghetti
Cheese sauce
75 g butter
75 ml cake flour
625 ml milk
1 small onion, grated
½ t salt
pepper to taste
1 egg yolk, beaten
250 ml grated Clover Cheddar Cheese
Mince and spaghetti
Heat the oil in a saucepan over medium heat and lightly sauté the onion until soft.
Add the garlic, masala, turmeric and chilli. Stir fry for 1 minute.
Add the mince and salt and pepper. Fry until brown, pressing with a fork to remove any lumps.
Add the tomato paste and tomato puree, stir well en cook over low heat for 15 minutes.
In the meantime cook the spaghetti according to the instructions on the packaging. Drain well.
Cheese sauce
Melt the butter over low heat in a saucepan. Stir in the flour  and cook for 1 minute.
Gradually stir in the milk. Add the onion, bring to the boil, stirring al the time.
Allow to simmer for 2 to 3 minutes. Season with salt and pepper.
Allow the sauce to cool slightly. Add the egg yolk and two thirds of the grated cheese.
Preheat the oven to 190 °C.
In a large casserole dish, spoon a third of the mince on the bottom, then a third of the cheese sauce, put half of the spaghetti on top. Repeat the layers, ending with a layer of cheese sauce.
Sprinkle the remaining cheese on top and bake for 20—30 minutes until golden brown on top.

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