Bloody Mary Pasta

Adapted from this recipe by Elizabeth Hewson

Ingredients

• Onion, garlic and quite a bit of celery
• Bay leaves, fresh rosemary, and celery leaves
• Red wine and a lemon
• Worcestershire sauce, Tabasco sauce and pepper
• Tinned tomato
• Beef mince
• Parmesan and pasta

Method

• Saute onion and celery like usual, with bay leaves and rosemary
• Add the garlic and celery leaves after that’s mostly cooked
• Add the mince and brown it
• Add the red wine, lemon juice and tinned tomato
• Add Worcestershire sauce (quite a lot!) and Tabasco sauce (not as much) and pepper (lots)
• Simmer away
• Serve with pasta, topped with grated parmesan