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.
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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.
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