Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and cook for 2-3 minutes.to evaporate. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce, followed by the chilli flavour pot and beef stock pot. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Mix the sauce with the pasta and place into metal rings. Sprinkle over the grated Mexican cheese and bake in the oven for 15 minutes at 200`c. To serve, remove the metal rings and lift the spaghetti cakes onto serving plates. Pile on the rucola leaves and serve.