"Tequila Bolognese"
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Tequila Bolognese

Author: Recipe Adapted from Drizzle & Dip page 116


  • olive oil for frying
  • 4 rashers streaky bacon finely chopped
  • 1 onion finely chopped
  • 1 carrot peeled and grated
  • 1 celery stalk finely chopped (or small fennel bulb)
  • 500 g lean beef mince
  • 60 mls good quality tequila
  • 45 mls tomato paste
  • 2 garlic cloves crushed
  • 15 mls finely chopped parsley
  • 15 mls finely chopped sage
  • 1 x 410g tin chopped peeled tomatoes
  • 250 mls beef stock
  • salt
  • freshly ground black pepper
  • 15 mls balsamic reduction optional
  • 400 g long-noodle pasta such as linguini, spaghetti or taglietelle
  • grated Parmesan to serve


  • Heat a splash of olive oil in a large, heavy-based pot and fry the bacon with the onion, carrot and celery until soft (about 8 minutes)
  • Add the mince and cook for a few more minutes until most of the liquid has evaporated
  • Add half the tequila and cook briefly
  • Add the tomato paste, garlic and herbs and stir
  • Add the tinned tomatoes, the rest of the tequila and the beef stock and season well with salt and pepper
  • Simmer on a low heat for about 2 hours
  • If you're using balsamic reduction, stir it in right at the end, then check seasoning
  • Serve with al dente pasta and freshly grated Parmesan


I chose to use the fennel bulb.
Next time I make this dish, I will add one red chilli finely chopped for some extra zing.