Spaghetti and waterblommetjie dish

Recipe from: 6/8/1989 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • TOMATO SAUCE
  • 15
    ml
    oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 410
    g
    whole tomatoes, coarsely chopped
  • 50
    ml
    white wine
  • sugar
  • 15
    ml
    tomato paste
  • dried mixed herbs
  • salt
  • pepper
  • 100
    g
    ham, chopped
  • 820
    g
    waterblommetjies, drained
  • CHEESE SAUCE
  • 30
    ml
    margarine or butter
  • 50
    ml
    cake flour
  • 400
    ml
    milk
  • 5
    ml
    mustard powder
  • salt
  • pepper
  • 50
    g
    Cheddar cheese, grated
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Boil the spaghetti in salted water and drain. Heat the oil in a saucepan and sauté the onion and garlic until soft. Add the tomatoes, white wine, sugar, tomato paste and seasonings to taste. Simmer until most of the liquid has evaporated. Add the ham and waterblommetjies and cook through. Meanwhile, make the cheese sauce. Melt the margarine or butter in a pan, remove from the heat and stir in the cake flour. Stir until a smooth paste is formed and return to the heat. Heat, stirring continuously until cooked. Gradually add the milk and stir until the mixture comes to the boil. Add the mustard powder, half the cheese and salt and pepper to taste. Arrange layers of spaghetti, tomato sauce and cheese sauce in an ovenproof dish, ending with the cheese sauce. Sprinkle the remaining cheese on top and bake until golden brown on top. Serves 6.
 

 

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