Aussie Spag Bol Food

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ITALIAN-AUSTRALIAN SPAGHETTI BOLOGNESE RECIPE



Italian-Australian spaghetti bolognese recipe image

Few dishes give us so much bang for our buck, as the richly meaty sauce combines with the acidity of the tomato, the sweetness of the vegetable soffrito, the slippery pasta and the snowfall of grated cheese. This makes a lot of sauce, so set some aside to freeze for another meal.

Provided by Jill Dupleix

Categories     Dinner

Time 2h

Yield SERVES 6

Number Of Ingredients 21

3 tbsp olive oil
200g bacon rashers, diced
2 medium onions, diced
2 celery stalks, sliced
2 medium carrots, peeled and diced
1kg beef, minced (or 600g beef/400g pork)
2 garlic cloves, grated
2 tsp plain flour
250ml white wine
2 x 400g tinned tomatoes
2 tbsp tomato paste
2 tsp sugar
2 anchovies, chopped
2 bay leaves
1 tbsp thyme leaves
1 tsp dried oregano
good grating of nutmeg
sea salt and black pepper
500ml stock or water
400g tagliatelle, penne, cavatelli or spaghetti
2 tbsp roughly chopped parsley, 1 tbsp butter, and 100g parmigiano to serve

Steps:

  • 1. Heat two tablespoons oil in a large heavy frypan. Add bacon, onions, celery and carrots and fry, stirring, for 10 minutes until softened. Tip into a bowl and set aside. 2. Add remaining one tablespoon olive oil to the pan and fry the beef and garlic until browned. Scatter with flour, then stir it through and cook for one minute, stirring. Add wine, bring to the boil and boil for three minutes, stirring. 3. Return the vegetables to the pan, and add tomatoes, tomato paste, sugar, anchovies, bay leaves, thyme, oregano, nutmeg, sea salt and pepper and stock or water, and bring to the boil. 4. Reduce to a simmer, cover and simmer for two hours, stirring every 20 minutes, until the sauce is rich, thick and glossy. 5. Cook the pasta in plenty of salted boiling water until al dente and drain. Toss with sauce and serve in warm pasta plates. Top with parsley and butter, and serve with parmigiano for grating. 10 ways to upgrade your spaghetti bolognese Or try Jill's mushroom and lentil bolognese as a meat-free alternative. Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook. Order Now

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

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

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