Ingredients

Method

• 1 kg Bulk Grabow Boerewors
• 2 T Mrs H.S.Ball\\\'s Peach Chutney
• 10 g thyme leaves, finely chopped
• 10 g origanum, finely chopped
• 150 g mild Cheddar cheese, grated
• For the cheesy white sauce:
• 100 g butter
• 100 g flour
• 4 cups hot milk
• For the Napolitana sauce:
• ¼ cup olive oil
• 2 onions, finely diced
• 4 cloves garlic, crushed
• 1 T tomato paste
• 3 x 410 g can peeled and diced tomatoes
• 1 t paprika
• large pinch chilli flakes
• 2 T sugar
• sea salt and freshly ground black pepper, to taste
• 250 g macaroni

Method

Ingredients

1. Remove the filling from the boerewors casing and mix with the chutney and herbs. Roll into 24 x 50 g balls and pan-fry for 1–2 minutes on each side.

2. Cook the macaroni in boiling salted water for 5 minutes or until al dente, drain and set aside.

3. To make the white sauce, melt the butter in a saucepan over a low heat. Add the flour and whisk to combine. Slowly stir in the hot milk, whisking continuously, and simmer until thick. Season to taste.

4. To make the Napolitana sauce, sauté the onions in the oil over a low heat for 10–12 minutes or until caramelised, adding the garlic in the last 2 minutes. Stir through the tomato paste and cook for a further 2 minutes. Add the tomatoes, paprika, chill and sugar. Simmer for 10 minutes and season to taste.

5 . Tip the sauce into a large baking dish and top with the meatballs. Bake at 180ºC for 25 minutes. Remove the meatballs, add the pasta and stir through. Top with the white sauce, sprinkle with cheese and bake at 220ºC for 20–30 minutes, or until golden and bubbling.

Cost per serving 6:  R49.36
Cost per serving 8:  R37.02

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl