|500 g||boerewors mince — removed from sausage casing|
|2||onion — chopped|
|4||garlic — cloves, chopped|
|30 ml||tomato paste|
|2||tinned tomatoes — chopped|
|5 ml||dried Italian herbs|
|salt and freshly ground black pepper|
|15 ml||fresh chillies — 573|
|500 g||spaghetti — cooked until al dente|
|200 g||mozzarella cheese — grated|
|250 g||cherry tomatoes|
|oil — basil infused|
|fresh basil — handful, chopped|
|lemon — zest and juice|
|60 ml||fresh chillies — 573|
|salt — just a pinch|
the oven to 200°C. Grease a baking sheet with non-stick spray and keep a large
oven-proof dish at hand.
1. Meatballs: Roll the boerewors
mince into walnut-size balls and arrange on the prepared baking sheet. Roast
for 10 minutes or until done.
sauce: In the meantime, combine all the ingredients for the sauce in a saucepan
and simmer for 10 minutes.
3. Pasta: Grease
the oven-proof dish with the olive oil. Arrange the spaghetti in a layer in the
dish and spoon the tomato sauce over. Sprinkle the cheese over and mix lightly.
the meatballs and cherry tomatoes on top and bake for 15 minutes or until the
cheese has melted.
5. Basil: oil Mix all the ingredients
well and spoon over the pasta bake as soon as it comes out of the oven. Serve