Mexican Mince Spaghetti
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4-6
Mexican spice mix:
- 2 tablespoons cumin seeds, ground
- 1.5 tablespoons smoked paprika
- 1 tablespoon coriander seeds, ground
- 2 teaspoon oregano (Mexican if you have it)
- 2 teaspoons garlic powder
-
1-2 teaspoons chilli powder
-
Oil for frying
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and diced
- 750g/1.5lbs. beef mince (can also substitute with 350g mince and 400g tin red kidney beans)
- 2 chorizo sausages, sliced
- 400g/14oz. tin diced tomatoes
- 1 cup tomato paste
- 200g/7oz. cherry tomatoes
- 500g/1.1lbs. Spaghetti
- Salt and pepper to taste
- Coriander leaves to serve
Step 1 - I find this easiest to get the spice mix ingredients together in a bowl first. I then dry fry it in a large cast iron pot. Then fry the onion in 3 tablespoons of oil until translucent. Add the garlic and fry for a minute. Add the chorizo slices and fry for a minute and then add the beef mince and brown well.
Step 2 - Add the tinned tomatoes, tomato paste and cherry tomatoes and simmer until the sauce reduces - about 10-15 minutes. Season with salt and pepper.
Step 3 - Meanwhile cook the spaghetti until al dente. Add the spaghetti to the sauce or ladle the sauce on top of the spaghetti. Top with coriander.