The succulent fruit and smooth tannins of Nederburg Baronne make it a stellar match for Italian food, and the spicy notes in the wine complement the smoky savouriness of the boerewors.
Ingredients
1 box (250 g) Fattis & Monis Bellissimo Lasagne
1 onion, finely chopped
2 cloves garlic, crushed
500 g boerewors, casings removed
2 tsp (10 ml) Bovril or Marmite or beef stock cube
1 tbsp dried oregano
1 bottle tomato Passata (about 600 ml)
Salt and pepper
1 tsp sugar or honey
1½ - 2 cups (375 ml - 500 ml) cheese sauce (ready-made/store-bought)
Parmesan shavings and fresh basil for serving
Method
Cook the lasagne sheets in salted, rapidly boiling water, in a medium saucepan, for 8 minutes or until just tender.
Drain, drizzle with oil so that they don’t stick together and set aside.
Heat a generous glug of olive oil and cook the onion until it starts turning golden, in the same pot (about 6 minutes).
Add the garlic and boerewors. Break the mince apart with a wooden spoon or spatula so it doesn’t clump.
Cook for 5 minutes or until it starts browning.
Add the herbs and passata and season well.
Simmer for 30 minutes.
Stir the pasta sheets through. If they stick together, rinse them with water and they will separate.
Serve topped with a dollop of cheese sauce and a scattering of parmesan shavings and fresh basil.
ALTERNATIVELY, you can cook the lasagne sheets straight in the bolognaise sauce. Follow the above method but add 3 cups of beef stock at the end of the 30 minutes simmering. Then add lasagne sheets that have been torn or snapped in half. Submerge them, distributing the sheets as evenly as you can (although it doesn’t need to be perfect!). Cook over a medium to low heat for 20 minutes or until the sheets are all cooked. Stir the sheets every couple of minutes to make sure they don’t clump together – if they do, carefully try and separate them. Serve as mentioned above.
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