Tequila Bolognese
Makes enough for: 4 people
Ingredients
- olive oil for frying
- 4 rashers streaky bacon, finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and grated
- 1 rib celery, finely chopped
- 500 g lean beef mince
- 60 mls good quality tequila
- 45 mls tomato paste
- 2 cloves garlic, crushed
- 15 mls parsley, finely chopped
- 15 mls sage, finely chopped
- 1 x 410 g tin chopped peeled tomatoes
- 250 mls beef stock
- salt and freshly ground black pepper to season
- 15 mls balsamic reduction (optional)
- 400 g long-noodle pasta (linguini, spaghetti or tagliatelle)
- grated Parmesan, to serve
Method
- 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
Notes
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.
Next time I make this dish, I will add one red chilli finely chopped for some extra zing.