- 250g biltong
- 500g ‘short’ pasta (like penne or shells)
- 2 tots olive oil
- 2 onions (chopped)
- 3 garlic cloves (crushed and chopped)
- 1 packet (200g)bacon (chopped)
- 250g button mushrooms (each sliced in half)
- 1 beef stock cube
- 2 cups boiling water
- ½ cup white wine
- 1 sachet (50g) tomato paste
- 1 cup full-cream milk
- 250g or more Cheddar cheese (grated)
- 1 cup fresh cream
- ground black pepper(to serve)
- flat-leaf parsley (chopped, to serve)
- Heat the olive oil in your potjie and fry the chopped onions until translucent. Then add the garlic, bacon and mushrooms to the potjie and continue to fry until the bacon is cooked.
- Mix the cube of beef stock with the boiling water and add that, the wine and the tomato paste to the potjie. Mix everything well.
- Add the pasta and the biltong. Stir everything well and then put the lid on the potjie. Let it simmer for about 5 minutes and then remove the lid.
- Stir in the milk, cheese and cream. Now let it continue to simmer covered for about 10–15 minutes until the pasta is cooked and you are happy with the consistency of the sauce. Naturally, you have to check on the potjie in between. If it runs dry and looks like it will burn, you can add a bit more water.
- As soon as the pasta is cooked and you are happy with the consistency of the sauce, the meal is ready to serve – naturally, with extra ground black pepper and freshly chopped flat-leaf parsley.
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