beetroot bolognaise with linguini

So here is my last recipe on my quest to use up and find new ways with a large bag of beetroot. I was inspired to make a bolognese from the latest and first edition of South Africa’s GoodHousekeeping magazine.  There was a recipe for Borscht and Beef pasta which didn’t really appeal. I thought a more traditional bolognese would be better.

The tequila and fennel work really well here adding a massive amount of depth of flavour to this dish.

Recipe: (makes enough for about 4 people)

  • 3Tbs olive oil
  • 1 onion finely chopped
  • 1/2 a medium fennel bulb finely chopped
  • 500gms lean beef mince
  • 3 cloves of garlic, crushed
  • 1/4 cup of tequila (I used Patron Silver)
  • 2 Tbs tomato paste
  • 2 cups of grated beetroot
  • 1 tin of tomatoes
  • 250 ml beef stock (I use Nomu Fond)
  • 2 Tbs of chopped fennel leaves

Heat the olive oil in a large pan and fry the onion and fennel until its soft (about 5 minutes). Add the mince and brown.  Add the garlic and tequila and allow most of the liquid to evapourate (cook off). Add the tomato paste, tomatoes, beetroot and stock and slowly simmer for about an hour or even 2.  I really like my bolognese to cook over a very slow heat for longer in order to develop the flavour. Season with salt and pepper and the freshly chopped fennel leaves and serve with linguini or spaghetti, grated Parmesan or Pecorino cheese.

I  loved the subtle earthy flavour of the beetroot coming through in this hearty bolognese.

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11 Comments

  1. Sam

    Kristy, tequila is really nice in bolognese. The alcohol pretty much cooks off, but the flavour remains. This plus the beetroot, cooked for ages (of course) makes a very robust sauce.

  2. Lovely idea. Sounds amazing. Gonna make it sometime.

  3. Sam

    Thanks Pieter, I have recently started using tequila in my bolognese and love the flavour. The beetroot was also nice and not overpowering. It was still very bolognesey.
    Sam

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