So today's lunch was Mexican Beef Pasta, Basically chilli con carne in a pasta bake. Easy, but things to remember, frying the mince beef takes at least 4 hours if you want to do it properly. This breaks down the beef better and gives a smoother feel, also beef stock and red wine are essential and heres my top tip instead of chilli powder I use Cajun spice this gives the chilli a fuller body and brings heat to he whole tongue not just the tip you get of chilli powder. I sprinkle mine with bashed up nachos just before service for added texture. I'll post the full recipe shortly.