aussie spag bol
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!
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 - onion, chopped fine
- 1 - carrot, chopped fine
- 1 stalk celery, chopped fine
- 2 cloves garlic, crushed
- 1 small zucchini, chopped
- 1 pound ground beef
- 4 ounces mushrooms, sliced
- 28 ounces chopped, canned tomatoes (can use 2x15 oz cans)
- 1 1/2 cups beef stock
- 1 1/2 tablespoons fresh basil, chopped coarsely
- 1 pound spaghetti, cooked
- - grated parmesan for serving
- - basil leaves for garnish
How To Make aussie spag bol
-
Step 1Heat 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.
-
Step 2Add 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.
-
Step 3Divide the spaghetti among bowls. Top with the bolognaise sauce. Garnish with the parmesan and basil to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Keyword:
#australian
Keyword:
#Italian
Keyword:
#Spaghetti Bolognaise
Ingredient:
Beef
Culture:
Australian
Method:
Stove Top
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