Real Recipes From Real Home Cooks ®

aussie spag bol

(6 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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!

(6 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For aussie spag bol

  • 1 Tbsp
    olive oil
  • 1
    onion, chopped fine
  • 1
    carrot, chopped fine
  • 1 stalk
    celery, chopped fine
  • 2 clove
    garlic, crushed
  • 1 sm
    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

How To Make aussie spag bol

  • 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.
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