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Weeknight Bloody Mary Bolognese over Crispy Polenta Cakes #bloodymarysauce #easybolognese #weeknightdinner #crsipypolenta #bloodymarybolognese

Weeknight Bloody Mary Bolognese over Crispy Polenta Cakes

A popular meat sauce meets a classic cocktail in this easy weeknight dinner. 

Course Dinner
Keyword Bloody Mary Bolognese, Bloody Mary sauce, Bolognese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Olive Jude


  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 2 large celery stalks sliced, reserve leaves for garnish
  • 14.5 ounces canned diced tomatoes
  • 1/2 cup Spanish Queen green olives sliced
  • 1 tbsp Worcester sauce
  • 1/2 tsp celery salt
  • 3 tbsp vodka optional
  • 3/4 cup Bloody Mary Mix
  • salt and pepper to taste
  • polenta roll cut into 1/4 inch slices
  • parmesan cheese


  1. Heat 1 tbsp olive oil to a skillet over medium-high temperature. Add onion and cook 3-4 minutes until soft. 

  2. Add ground beef to the pan and cook until browned. Drain excess fat off. 

  3. Add garlic and celery and cook for 2-3 minutes. 

  4. Pour in the canned tomatoes and all its juices. Stir to combine and continue cooking. 

  5. Add the olives, worcester sauce, and the celery salt. Stir to combine and increase heat to high. 

  6. Add vodka and stir to deglaze the pan. Cook for 4-5 minutes until the vodka has reduced. 

  7. Add in your favorite Bloody Mary Mix, like Toma, and stir to combine. 

  8. Let simmer for 5-10 minutes while you prepare the polenta. 

  9. Heat 1 tbsp of olive oil in a pan over medium-high heat. Add the slices of polenta and sauté about 3-5 minutes a side until they are golden brown.

  10. Transfer the polenta to a plate. Top with a heaping spoonful of bolognese. 

  11. Garnish with celery leaves and fresh parmesan.