Real Recipes From Real Home Cooks ®

aussie spag bol

★★★★★ 5
a 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!

★★★★★ 5
serves 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.