Short for spaghetti bolognese, spag bol is one of Australia’s national dishes. The dish is a uniquely Australian version of the classic Italian tagliatelle al ragù alla bolognese. It is typically made with a combination of Australian beef, mushrooms, onions, carrot, celery, bacon, garlic, tomatoes, and spaghetti pasta.
Australian Spag Bol
Course: MainCuisine: Australian, ItalianDifficulty: Medium4
servings10
minutes30
minutes300
kcal40
minutesShort for spaghetti bolognese, spag bol is one of Australia’s national dishes. The dish is a uniquely Australian version of the classic Italian tagliatelle al ragù alla bolognese. It is typically made with a combination of Australian beef, mushrooms, onions, carrot, celery, bacon, garlic, tomatoes, and spaghetti pasta.
Ingredients
1 Onion
3 Carrots
3 Stalks of Celery
1 Tbsp Olive Oil
1 lbs | 500g Beef Mince
1 lbs | 500g Pork Mince
½ tsp Salt
½ tsp Pepper
½ Cup | 125ml Red Wine
2 Tbsp Tomato Paste
1 tsp Oregano
2 14oz | 400g Tins Tomatoes
1 Cup | 250ml Water
Spaghetti
Parmesan Cheese
Directions
- Dice the onion, carrot and celery finely.
- Heat a large saucepan over medium heat and add the oil.
- Fry the onion, carrot and celery for 3-5 minutes until the onion is translucent.
- Turn the heat to high and add in the minced meat. Use a wooden spoon to crumble up the meat.
- When the meat has browned season with salt and pepper and pour in the red wine. Reduce by half.
- Turn the heat to medium and add the tomato paste and herbs. Mix until combined.
- Add in the tomatoes and water and mix to combine.
- Turn the heat to low and cover with a lid.
- Simmer for at least 30 minutes, preferably about 4-8 hours.
- Serve over spaghetti topped with parmesan cheese.
