Boerewors pasta bake

Potjie joins the Italians and Boere in a magnificent pasta dish.
 
pasta-recipe-baking

Recipe from: 24 June 2013
Preparation time: 10 min
Cooking time: 1h 25 min
 
 

Ingredients

 
  • 2
    kg
    beef (For sausage 70/30 meat fat ratio)
  • 1
    kg
    pork (For sausage 70/30 meat fat ratio)
  • 200
    ml
    cold water
  • 3
    g
    fine black pepper
  • 7
    g
    fine cloves
  • 30
    g
    coriander
  • 5
    g
    nutmeg
  • 55
    g
    salt
  • Cooked pasta of your choice
  • 1
    onion - chopped
  • 1
    large carrot - diced
  • 1
    celery stick - thinly sliced
  • 2
    cloves
    garlic crushed
  • 1
    tsp
    Italian Herbs
  • 2
    tsp
    Worcestershire sauce
  • 2
    can
    chopped and peeled tomatoes
  • 1
    cup
    grated mozzarella cheese
  • 1/2
    cup
    grated parmesan cheese
  • 1
    cup
    bread crumbs
  • Bunch parsley chopped
  • Olive oil
Servings: Change Serving
 
 

Method

 
Heat a little olive oil in a deep casserole, fry the onions, celery, carrots and garlic until the onions are soft.

Add the mince and brown it. Add the Worcestershire sauce and mix through.

Add the tomatoes and bring to the boil, reduce the heat to a simmer and add the Italian Spice.

Let it simmer for 30 minutes uncovered.

Grease an ovenproof dish with olive oil. Start with a layer of pasta, and then the mozzarella, then a layer of mince, repeats the layers.

Mix the bread crumbs, parmesan and chopped parsley together and sprinkle over the top of the pasta.

Bake in a preheated 180°C oven for 30 minutes.

Enjoy with a glass or two of good red wine.

Recipe Reprinted with permission of Potjie. To see more recipes, click here.
 

Read more on: pasta  |  boerewors  |  recipes
 

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