Best Aussie Spag Bol Recipes

SPAG BOL

Spag Bol image

A rich, delicious, traditional spaghetti bolognese that will really impress your partner! So simple yet so yummy!

Provided by Natalie Reid

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
3 large onions, sliced
3 cloves garlic, chopped
1 red bell pepper, chopped
2 pounds lean ground beef
1 cup beef broth
2 (14 ounce) cans peeled and diced tomatoes with juice
1 cup red wine
1 (6 ounce) can tomato paste
1 stalk celery, chopped
2 bay leaves
1 tablespoon Italian seasoning

Steps:

Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
Reduce heat and simmer for 1 hour, or until sauce thickens.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 14.8 g, Cholesterol 85.1 mg, Fat 27.2 g, Fiber 3.3 g, Protein 23.1 g, SaturatedFat 10 g, Sodium 386 mg, Sugar 9.2 g

AUSSIE SPAG BOL

Aussie Spag Bol image

I was surprised to find Spag Bol as a typical Australian dish. It took me a while to figure out that it was actually Spaghetti Bolognaise. Italians arrived with James Cook in 1770, so their presence is firmly established, as is this version of Italian cuisine!

Provided by Carolyn Haas

Categories Pasta

Time 1h35m

Number Of Ingredients 14

Ingredients

1 Tbsp olive oil
1 onion, chopped fine
1 carrot, chopped fine
1 stalk(s) celery, chopped fine
2 clove garlic, crushed
1 small zucchini, chopped
1 lb ground beef
4 oz mushrooms, sliced
28 oz chopped, canned tomatoes (can use 2x15 oz cans)
1 1/2 c beef stock
1 1/2 Tbsp fresh basil, chopped coarsely
1 lb spaghetti, cooked
grated parmesan for serving
basil leaves for garnish

Steps:

1. Heat the oil in a large saucepan or stockpot over medium heat. Cook the onion, carrot, celery for 5 mins or until vegetables have softened. Add garlic, zucchini and mushrooms and cook for 2 mins. Add the meat and cook, using a wooden spoon to break up any lumps, for 5 mins or until browned.
2. Add the tomato, stock and oregano. Season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 1 hour or until the mixture has thickened slightly.
3. Divide the spaghetti among bowls. Top with the bolognaise sauce. Garnish with the parmesan and basil to serve.