A spicy alternative to the classic spaghetti bolognaise. Most of the alcohol will boil off during cooking, leaving a delicious rich flavour. This sauce will actually taste better made the night before, as it will allow more time for the flavours to combine. Serves 4.
- 500g lean beef mince
- 400g tinned tomatoes
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 sticks celery, chopped
- 1 red chilli, finely chopped
- 2 tbsp Worchestershire sauce
- 1 tsp Tabasco sauce
- 1 tbsp oregano
- 100ml red wine
- 50ml vodka
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 400g spaghetti
- grated cheddar to serve
Heat the oil in a large pan and gently cook the onion, garlic, celery and chilli for 6-8 mins until soft.
Increase the heat and add the mince, frying until just coloured. Add the tinned tomatoes, wine, vodka, Worchestire sauce, Tabasco, oregano and plenty of seasoning. Reduce to a simmer.
The sauce will be ready in 30 mins, but if you have the time continue to simmer for an hour to allow the flavours to fully mix. Add extra splashes of water if it looks as if it is drying out.
Cook the spaghetti according to the packet instructions, and drain well. Mix through the sauce and serve topped with grated cheese.