Mahlengi's Famous Spaghetti Casserole

Ingredients

• 500 g Spaghetti (do not break; rinsed after boiling)
• 500 g Ground beef (low fat preferred (7-12% fat))
• 0.5 Onion (diced)
• 0.25 cup Green bell pepper (diced)
• 0.25 cup Red bell pepper (diced)
• 1 tsp Paprika (to taste)
• 1 tsp Barbecue spice (to taste)
• 1 Beef stock cube (crumbled)
• 1 tbsp Tomato paste
• 2 tbsp Jimmy's Steakhouse Sauce (or similar brine/basting sauce)
• 1 tsp Sugar (to balance tomato acidity)
• 0.5 cup Water (for simmering mince)
• 2 tbsp Butter
• 2 cup Full cream milk
• 2 tbsp All-purpose flour
• 2 slice Cheddar cheese (or equivalent shredded; for the sauce)
• 1 cup Mozzarella cheese (shredded; for the topping)
• Dried herbs (for garnish)

Steps

1. 1

   Bring a large pot of water to a boil. Add the spaghetti without breaking it. Push the strands down as they soften until they are fully submerged.

2. 2

   Cook the spaghetti until al dente. Drain and rinse the pasta thoroughly with cold water to remove excess starch and prevent sticking. Set aside.

3. 3

   In a large pan or skillet over medium-high heat, add the ground beef without oil. Cook, breaking it apart, until the water evaporates and the beef begins to brown in its own fat.

4. 4

   Add the diced onion, green pepper, and red pepper to the beef. Sauté until the vegetables are softened.

5. 5

   Season the meat mixture with paprika, barbecue spice, and one crumbled beef stock cube. Stir to combine.

6. 6

   Add the tomato paste, Jimmy's sauce (or brine sauce), and sugar. Stir well to incorporate and neutralize the acidity of the tomato.

7. 7

   Pour in 1/2 cup of water. Reduce heat and let the mince simmer for a few minutes until the sauce has thickened and flavors are well blended. Remove from heat.

8. 8

   To make the white sauce, whisk together 2 cups of full cream milk and 2 tablespoons of flour in a bowl until smooth.

9. 9

   Melt 2 tablespoons of butter in a saucepan over high heat. Pour in the milk and flour mixture.

10. 10

    Whisk constantly as the sauce heats and thickens. Add the cheddar cheese slices and continue whisking until the cheese is melted and the sauce is smooth and creamy.

11. 11

    Preheat your oven to 180°C - 200°C (350°F - 400°F).

12. 12

    In a casserole dish, begin layering: start with a layer of the cooked mince, followed by a layer of spaghetti, then a layer of white sauce. Ensure the sauce covers the spaghetti.

13. 13

    Repeat the layers (aiming for about 3 layers of spaghetti), always ending with a final layer of mince and white sauce on top.

14. 14

    Top the casserole with a generous layer of shredded mozzarella cheese and a sprinkle of dried herbs.

15. 15

    Bake in the preheated oven until the cheese is golden brown and bubbling, especially around the edges.

Notes

Rinsing the spaghetti is specifically recommended here to prevent the 'attachment issues' (sticking) often found in layered casseroles. Jimmy's Steakhouse Sauce is a popular South African basting sauce; if unavailable, use a sweet-and-savory BBQ marinade or a mix of Worcestershire sauce and a little ketchup.

Nutrition per serving

• main
• dinner
• casserole
• baked
• pasta
• comfort food
• beef