Return to listing

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.

 
 
Spaghetti with Mexican Sauce

  Serves 1

Ingredients
 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
 salt
 plenty of grated Parmesan to sprinkle over
Conversions
Need help with conversions?
Equipment
There is no list of equipment specified for this recipe.

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

Method

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.

 

Return to Homepage
Have you looked at the Delia Online Cookery School
 
 

Related recipes

Cheese and herb-crusted Cottage Pie Serves 1

Cheese and herb-crusted Cottage Pie

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...

 
 
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. Serve it as a first course with good crusty bread or

 
 

 

 




 
Forums
Popular topic		 Latest post
Ask Lindsey... cream cheese frosting
18 May 2013 20:59
Fresh Week Challenge
17 May 2013 09:25
Coffee Break Food Festival
19 May 2013 17:10
Food and travel Norwich Lunch
20 Apr 2013 08:44
Ingredients Custard
19 May 2013 18:35
Can Anyone Help? Scones
19 May 2013 19:02
Books The Assassini
14 May 2013 11:16
Equipment Wanted Le Saucier
18 May 2013 17:17
Gardening Tree Lilies
18 May 2013 21:21
 
NetObserver
CMS solutions by REDtechnology.com