Spaghetti and waterblommetjie dish

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (20)

tomato sauce
15.00 ml oil
1.00 onion — sliced
2.00 garlic — cloves, crushed
410.00 g tomatoes — coarsely chopped
50.00 ml wine — white
sugar
15.00 ml tomato paste
dried mixed herbs
salt
freshly ground black pepper
100.00 g ham — chopped
820.00 g waterblommetjies — drained
CHEESE SAUCE
30.00 ml margarine — or butter
50.00 ml flour — cake
400.00 ml milk
5.00 ml mustard — powder
salt
freshly ground black pepper
50.00 g cheddar cheese — grated
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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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