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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This recipe is part of a Mixed Double. I believe it is worth going to the trouble of making twice as much mince filling as you need for this cottage pie (actually it's no more trouble than making a smaller quantity) and using the rest for...
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.
Most Popular recipes
Delia's Flavours of Italy
23 Apr 2014 15:57
Come on Delia Team !!!
23 Apr 2014 19:55
|Food and travel||
03 Feb 2014 19:58
19 Apr 2014 11:23
|Can Anyone Help?||
23 Apr 2014 16:47
01 Apr 2014 23:34
21 Apr 2014 15:55
and so is Winter!!
22 Mar 2014 08:28