Huffman’s Spicy Beef and wine Bolognese

Huffman’s Spicy Beef and wine Bolognese


  • 1 kilogram beef, minced
  • 3 tablespoons olive oil
  • sea salt and pepper to taste
  • 1 cup onion and celery, diced
  • 4 cloves garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons Huffman’s Bloody Mary Ketchup
  • 375ml white wine
  • 800 grams tinned chopped peeled tomatoes
  • 750ml water or chicken stock
  • 2 tablespoons fresh basil and oregano
  • 5 tablespoons Huffman’s Chilli Pepper Hot Sauce
  • sea salt to taste
  • spaghetti
  • fresh basil or parsley to garnish

This version of a classic bolognese infused with chilli sauce and wine will liven up your next mealtime. Serves 4-6

  1. Fry beef with 2 tablespoons of the olive oil and a pinch of salt and generous grind of pepper in a wide pot until browned, stirring often using a whisk to break up the meat
  2. Remove to a bowl and drain any residual fat from your browned mince
  3. Add the onion, celery and garlic to your pot with remaining 1 tablespooon of oil and sweat gently until tender
  4. Add tomato paste, Huffman’s Bloody Mary Ketchup and white wine. Raise the heat and reduce until thickened, coating the vegetables occasionally
  5. Add chopped tomatoes and cook briefly to get rid of excess moisture (two-to-three minutes). Add water or chicken stock and the cooked beef mince. Continue to cook for approximately 30 minutes until thickened
  6. Add basil and oregano, Huffman’s Chilli Pepper Hot Sauce, and sea salt to taste
  7. Serve with freshly cooked spaghetti and a sprinkling of chopped basil or flat leaf parsley
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