recipes
Casareccia pasta with Mexican chilli beef ragu
Serves:
Ingredients
- 4 cloves garlic, chopped
- 1 tsp red wine vinegar
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 chilli flavour pot (Knorr)
- 800g beef mince
- Freshly ground salt
You will also need
- 1 tbsp butter substitute (Flora Cuisine)
- 1 onion, sliced
- 2 x 400g tins chopped tomatoes
- 2 red peppers, deseeded and cut into chunks
- 1 tbsp brown sugar
- 2 cinnamon sticks
- 300ml water
- 200g cooked kidney beans
- 200g cooked black beans
- Juice and zest of a lime
- Handful chopped coriander leaves
- 200g Casareccia pasta, cooked (De Cecco)
Method
Place the beef in a bowl with the red wine vinegar, garlic, cumin, oregano, chilli flavour pots and season well with salt. Mix together and leave to infuse for 4 hours or overnight. Heat the Flora Cuisine in a large ovenproof saucepan and fry the onions for 3 minutes to soften. Add in the marinated beef mince and all the juices and brown all over for a few minutes. Add in the tinned tomatoes, brown sugar, cinnamon sticks and water and bring to the boil. Cover with a lid and continue to cook for 45 minutes (alternatinly you can transfer into a hot oven). When ready, mix in the beans, lime juice and zest and continue to cook for 15 minutes. When ready to serve, sprinkle over the chopped coriander and serve with the cooked casareccia pasta.
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