Sufra Dayma: Mexican Spaghetti By Moushira Abdel-Malek Ingredients: 500 gms spaghetti (cooked al dente and drained) 300 gms minced meat 470 gms can whole tomatoes in liquid 1/4 cup tomato paste 1 green pepper (chopped) 2 onions (chopped) 1 clove garlic (sliced) 2 tbsp chopped parsley leaves 300 gms can red kidney beans (drained and rinsed) 1/2 cup dry red wine 1 beef stock 30 gms butter 2 tbsp oil Salt + pepper + 1 tsp each: chilli powder + basil Method: Heat oil in large pan. Add onions and garlic. Sauté until transparent, then add green pepper. Add meat and brown well. Stir in all seasoning. Add tomatoes, tomato paste, wine and cube. Mix to combine. Cover, reduce heat and simmer for one hour, adding a little water if too dry. Heat butter in a pan and sauté kidney beans for one minute. Stir in parsley. Mix to combine with tomato sauce and heat through. Spoon over top of spaghetti and serve hot with a mixed salad.
