2 cloves garlic, minced
1 small of red and green capsicum, cut into bite size
5 – 7 medium size cup mushrooms, cut thinly
1 small Spanish onion, chopped finely
1 small tin of tomato paste
4 Tbs Worcester sauce
1 bottle of pasta sauce: basil and oregano
500 g minced beef premium
1/8 c of white wine vinegar
1/2 c red wine
1 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
4 Tbs of XO chili sauce
Cook the bucatini as per instruction on packet and reserved 1 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add minced beef, fry for 10 minutes until brown all over, add in onion and fry further 4 minutes until softened.
Then add mushrooms, capsicum and season with salt and pepper. Pour the sauce, water,and tomato paste let it simmer about 7 minutes. Add the vinegar, wine, XO sauce and stir to mix well. Taste and season the sauce. Plate the cooked bucatini on to serving bowl; scoop 2-3 ladles of the sauce over it.
Serve with Parmesan cheese or on it on with a glass of red full body wine.