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Bloody Mary Bolognese sauce

February 7, 2011

There’s something comforting about slowing right down after a busy day, and this slow-cooked meal reaffirms the importance of taking your time to let a good dish simmer into lusciousness without being unreasonably time-consuming for a weekday evening. And the colours are lovely.

To be true to a Bloody Mary this really should have celery in, but H is one of those unfortunate people who find it intolerably bitter so I’m forever swapping it out of recipes.

Bloody Mary Bolognese sauce (serves 6 – freezes well)


1 small red onion, finely chopped
4 spring onions, finely sliced
1  green chili, finely sliced
1 garlic clove, finely chopped
1 red pepper, finely chopped
250g minced beef
30ml vodka
2 T Worcestershire sauce
2 400g tins chopped tomatoes


1. Fry the onions, chili and garlic until soft

2. Add the pepper and mince and fry until the beef has browned

3.  Add the vodka, Worcestershire sauce and tinned tomatoes

4. Season, and leave to simmer for at least an hour – no need to cover, just let it bubble away on a low heat.

We dished this up with penne, but any short pasta would do. A really zingy way to spice up Bolognese sauce.

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