Spaghetti and Mince Bake

Serves 4 - 6
45 ml (3 T) sunflower oil
1 onion, finely chopped
30 ml (2 T) masala curry powder
1 small dried red chilli, crushed
3 ml (½ t) turmeric
10 ml (2 t) garlic and ginger
500 g minced beef
4 medium tomatoes, grated
30 ml (2 T) Huletts SunSweet Brown Sugar
5 curry leaves, roughly chopped
salt and pepper, to taste
250 g spaghetti
150 g cheddar cheese, grated
1 extra large egg yolk
  1. Preheat the oven to 180°C.
  2. Heat the oil in a large saucepan over medium heat, add the onion and cook for ± 5 minutes or until soft and lightly browned.
  3. Remove the saucepan from the heat, add the curry powder, chilli, turmeric, ginger and garlic. Stir through the spices and leave to infuse with the onion for ± 2 minutes until it gives off a spicy aroma.
  4. Return the saucepan to the heat, add the mince and cook until lightly brown ± 5 minutes.
  5. Add the tomatoes, sugar, curry leaves and allow to simmer for 10 minutes.
  6. Season to taste.
  7. Prepare the spaghetti as per the instructions on the pack. Drain and set aside.
  8. Spoon a layer of mince into a large oven-proof dish and top with a layer of spaghetti. Repeat layering ending with mince.
  9. Mix the cheese and the egg yolk together and sprinkle on top.
  10. Bake until a golden-brown crust forms, about 30 minutes.