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 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. Warm through for a couple of minutes before removing from the heat, adding any extra seasoning if necessary. To put this dish together, lay out the fresh pasta sheets on your work surface and cut into long strips 2 inches wide. Spread lightly with the ricotta in an even layer. Next, lightly spoon over the chilli ragout onto each strip, followed by some grated Mexican cheese. Carefully roll up the pasta sheets like a Swiss roll and place 5 or 6 pieces onto individual sized casserole dishes. Spoon over a more ragout over the top, followed by a little more cheese. Bake in the over for 10-15 minutes before serving piping hot.


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