Tequila Bolognese recipe |
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06/13/2011
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Ingredients1 tbsp olive oil1 onion finely chopped 2 cloves of garlic crushed 1 cup of good quality tequila 500gm lean organic beef mince 500gm pork mince 4 rashers of good quality dry cured streak bacon or pancetta (about 100gms) a small handfull of fresh sage 1/4 cup fennel bulb, chopped (you could use celery if fennel bulb is not available), and a small tuft of the frilly leaves 1 small carrot finely chopped a few sprigs of thyme - leaves removed a small handfull of Italian parsley finely chopped 3 Tbs of tomato paste 1 tin of tomatoes 350ml of lamb stock Salt and pepper to taste 2 Tbsp balsamic reduction to stir into the sauce which adds a nice sweetness and about another 2 Tbs to add at the end DirectionsHeat the olive oil in a large heavy based pot and fry the onion and bacon until soft - about 8 minutesIn a seperate pan fry the meat in batches until brown and set aside add the fennel, carrot and garlic and cook for a few minutes add half a cup (half of) the tequila and allow the liquid to evaporate off (this happens quickly) Add the browned meat, the tomato paste, herbs, balsamic, the rest of the tequila and the garlic and cook for a couple of minutes. Add the tin of tomatoes and stock and bring it to a boil reduce to a very slow simmer and let it cook slowly like this for 3 - 4 hours Adjust the seasoning and add the balsamic reduction. Serve this over cooked pasta like tagliatelle or linguine with a generous grating of Parmesan or Pecorino. Recipe provided courtesy of DrizzleandDip.com. Pictures and text are copyright to Sam Linsell. |
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avg rating: 3.03
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