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Spaghetti Bolognese


Spaghetti Bolognese

Spaghetti Bolognese

S. Wongkaew

Despite having being spoiled for choice when it comes to multicultural foods, Australians love their spaghetti Bolognese.

Spag bol is a classic. It's pretty simple to prepare, it's budget-friendly, it freezes well and it's versatile.

If you don't have any pasta handy, simply put the Bolognese sauce in some ramekins, top with mashed potato, bake and serve it up as shepherd's pie.

This particular spaghetti Bolognese recipe takes two hours to cook - so put it on, enjoy a glass of wine and relax while the sauce simmers away.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4 servings


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 medium brown onion, finely chopped
  • 1/4 tsp dried chili flakes
  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 3 rashers of bacon with plenty of fat, finely chopped
  • 250g ground lean beef
  • 250g ground pork
  • 1/2 cup of red wine (preferably something you're drinking)
  • 400g canned, chopped tomatoes
  • 1 1/2 Tbsp of tomato paste
  • 500ml beef stock
  • 1 bay leaf
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • Spaghetti pasta for 4
  • Parmigiano Reggiano for serving


  1. Add butter and oil to a heavy-based saucepan and melt over a medium heat.
  2. Add chili flakes, onion, carrot and celery and cook, stirring frequently, for 10 minutes or until golden. Do not burn the onion.
  3. Add the finely chopped bacon and stir, cooking for 5 minutes. Next, add the beef and pork and use a wooden spoon to break up the clumps. Brown the meat lightly.
  4. Turn up the heat to high and add the wine. Boil until evaporated then reduce heat to medium.
  5. Add the chopped tomatoes and tomato pasta and mix well. Next add the stock, bay leaf and season with salt and pepper.
  6. Bring to the boil then lower heat to medium-low and half cover with a lid. Simmer gently for 1 1/2 hours. Add a little more water to stop the sauce drying out.
  7. Taste sauce and add a little more salt if necessary. Add a little more water to the sauce and simmer for a further 30 minutes. The butter and oil should start to separate on the surface of the sauce. Stir in the fresh herbs and turn off the heat.
  8. At this point you can allow the sauce to cool, then refrigerate and/or freeze or start to prepare the pasta according to packet instructions.
  9. Drain pasta, ladle on a generous helping of bolognese sauce, shave on some Parmigiano Reggiano cheese and serve immediately.

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