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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.


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. 

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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Related recipes

Cheese and Herb-crusted Cottage Pie Serves 1

Cheese and Herb-crusted Cottage Pie

The amount of mince gives enough to also make Spaghetti with Mexican Sauce

Mexican Guacamole Serves 4

Mexican Guacamole

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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