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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia's One is Fun!
In a small saucepan, heat the oil, then cook the chopped pepper in it for about 10 minutes to start softening.
Stir everything well, then bring it up to simmering point and simmer for 10 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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The amount of mince gives enough to also make Spaghetti with Mexican Sauce
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.
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