Mexican Spaghetti Bolognese

I’d totally kill one of those cooking show challenges where the chef has to use all the oddly-matched ingredients in a mystery box to make a meal. I do that at home at least once a week.

While nothing in my spaghetti Bolognese is especially weird or wonderful, the premise still stands – everything was already in my fridge or cupboard.


Plus, I didn’t even have an onion or oil.  Booya!

So here I found myself at my stove with some baby marrows, a green pepper, mince, a can of tomatoes, a can of beans, some tomato paste, garlic and spaghetti.

I’ve called it Mexican because of the beans and some peri-peri spice which I added to the mince.

Here’s how Sunday night’s dinner went down.


Mexican Spaghetti Bolognese

A knob of butter
2 baby marrow, grated
½ green pepper, chopped finely
500g lean beef mince
1 tbs crushed garlic
50g packet of tomato paste
1 can of chopped tomatoes
½ can of four bean mix
½ cup of red wine
1 tsp peri peri spice
a few shakes of Worcester sauce
½ tsp of sugar
1 tbs chutney
150g spaghetti
Parmesan to taste

Cook the spaghetti in a lot of salty boiling water.

Heat the butter in a pan and fry the baby marrow and green pepper on a medium heat. Once browned, remove the pan and set aside.

Fry the mince and garlic in the pan with the tomato paste and a splash of lemon juice. Once browned, add the peri peri spice and the Worcester sauce. Add the red wine.  Once the wine has cooked away, add the can of tomatoes. Add the sugar and chutney. Cook on low for a few minutes then add the beans and let it cook for a while longer until the sauce thickens. Taste and add salt if necessary.

Transfer the spaghetti and mince sauce into a serving dish and sprinkle with Parmesan.  Slurp it all up.

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