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1 onion, chopped
1 clove garlic, crushed
500 g lean beef mince
410 g canned chakalaka – mild & spicy or hot & spicy
60 ml tomato paste
15 ml sugar
5 ml mixed herbs
Salt & freshly ground black pepper to taste
150 g LANCEWOOD® Cheddar, grated
250 g pasta shells, cooked according to the instructions on the packet
250 ml LANCEWOOD® Sour Cream
60 ml milk
Heat the oil and fry the onion and garlic until soft. Add the mince and break up using a fork or a whisk. Brown the mince. Add the chakalaka, tomato paste, sugar, herbs and seasoning. Simmer over low heat for 5 minutes. Add to the cooked pasta shells and mix well. Add half the cheese and stir through. Spoon into a heated serving dish. In a separate bowl, mix the sour cream with a little milk to thin it down and drizzle over the pasta bake. Sprinkle the remaining cheese over and serve with fresh coriander.
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