Spaghetti with Mexican Sauce

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.

You can see other pasta recipes being made in our Cookery School Video on the right