I love pasta, but I rarely eat it. As a reformed fatty it's just never quite that high up on the list for me, mainly because I solidly live by the famous British saying 'no carbs before marbs', meaning that if I have one bowl of pasta, I suddenly need to survive on a single stick of celery and run 10k each day for a week to feel ever so slightly redeemed from the dramatic and totally unfair weight gain my body punishes me with. It's just awful. So when I do, I like to make the most of it. Let me explain to you something; I am deeply in love with a bolognese as well as being deeply in love with a Mexican chilli, I just can't figure out who I like better so I occasionally play them off against each other in a big culinary three-way and thus, Mexican spaghetti was born, and no, it's not just a spicy bolognese, I've put more effort into it than that, who do you think I am?
TIME: 30 Mins SERVES: 2
400g of minced beef
1 can of chopped tomatoes (400g)
200g of spaghetti
1 large red onion, chopped
2 cloves of garlic, chopped
1 red chilli, chopped
1 large handful of fresh leaf spinach, chopped
Handful of cherry tomatoes, sliced in half
1/2 can of red kidney beans
1 teaspoon of smoked paprika
1 teaspoon of cumin
1/2 teaspoon of hot, ground cayenne pepper
1 teaspoon of garlic salt
1/2 teaspoon of onion salt
1 teaspoon of soured cream
1 teaspoon of chilli flakes (I use smoked chilli flakes for taste)
2 tablespoons of Worcester sauce
1 lime, juiced
Handful of fresh coriander, chopped
Splash of tabasco
1.) In a saucepan, drizzle a little olive oil and add the onion and garlic and sweat for a few minutes on a moderate heat, add the minced beef in quickly after and brown off.
2.) Once the beef has browned, add all of the dry spices and mix well. At this point you’ll want to add the kidney beans and chopped tomatoes. Gradually add the Worcester sauce, tabasco and remaining herbs and spinach. Reduce to a low heat and stir every few minutes.
3.) In a separate saucepan, bring water to the boil ready for the spaghetti and cook the spaghetti for 10 minutes or until soft with a slight bite. Drain and serve into two bowls.
4.) Add the meat next to the spaghetti, add a dollop of soured cream and garnish with coriander, chilli and a lime wedge. Serve and enjoy!