Mexican Spaghetti Bolognese

SERVES 4
INGREDIENTS:

500g Mexican Mince (fully defrosted)

375g of Gluten Free Fettuccine Pasta

* Grilled Haloumi (diced) or Mozzarella (grated)

* Splash Red Wine

METHOD:

1. Bring 4L of salted water to the boil and add fettuccine, cook pasta according to instructions on packet until al dente. Strain pasta

2. Heat oil in a large heavy based fry pan over a high heat, add defrosted Mexican mix and a dash of red wine, simmer until completely warmed

3. If opting for haloumi, grill in a non-stick fry pan with a dash of olive oil. Add strained pasta to the mince and toss through until all combined.

4. Divide pasta among plates or bowls and top with cheese.

*OPTIONAL