Spaghetti with Mexican Sauce

To make this sauce, you need the other half of the Mixed Double recipe, Cheese and Herb-crusted Cottage Pie (see related recipe below), which will provide you with just the right quantity of cooked minced beef.

Serves 1

This recipe is taken from Delia's One is Fun!

Spaghetti with Mexican Sauce
 4-5 oz (110-150 g) spaghetti, depending on your appetite
 1 quantity of cooked minced beef (see Cheese and Herb-crusted Cottage Pie recipe)
 1 dessertspoon oil
 1 small green pepper, finely chopped
 1 large clove of garlic, crushed
 1 heaped tablespoon tomato purée
 2 tablespoons red wine or dry cider
 ¼ level teaspoon crushed dried chilli or chilli powder
 1 level dessertspoon fresh chopped parsley
 plenty of grated Parmesan to sprinkle over


In a small saucepan, heat the oil, then cook the chopped pepper in it for about 10 minutes to start softening. 

After that add the garlic, cook that for about a minute, then stir in the beef mixture along with the tomato purée, red wine, chilli powder and parsley.

Stir everything well, then bring it up to simmering point and simmer for 10 minutes. 

Meanwhile, cook the spaghetti in plenty of boiling salted water (with a few drops of oil added to prevent it sticking) for 8 minutes.

Then drain in a colander and serve straight away on a warmed plate with the sauce poured over and freshly grated Parmesan sprinkled on top.

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