Spag Bol Australia
Created by dienia b on August 5, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #41364
Ingredients
- 1 pound ground beef
- 2 ounces bacon, chopped
- 1 tablespoon olive oil
- 1 stalk celery, minced
- 1 cup onion, finely chopped
- 2 garlic cloves, smashed
- 2 carrots, grated
- 1 zucchini, grated
- 8 ounces mushrooms, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon dried italian herbs
- 28 ounces spaghetti sauce
- 1 cup beef stock
- Pasta
- 16 ounces dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper pepper
- 2 ounces parmesan cheese, grated
How to Make
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Step 1: Heat oil in a large saucepan over medium-high heat.
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Step 2: Add onion, bacon and ground beef and cook for 5 minutes, breaking up beef, until onions are soft and beef is browned.
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Step 3: Add garlic, carrot, celery, zucchini, mushrooms, tomato paste and herbs to pan and continue to cook for 3 minutes.
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Step 4: Add spaghetti sauce and stock and bring to the boil.
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Step 5: Reduce heat to low and simmer, partially covered, for 20 minutes or until sauce has thickened.
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Step 6: Season to taste with salt and pepper.
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Step 7: Meanwhile, as the sauce cooks, cook pasta in heavily salted boiling water until al dente.
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Step 8: Drain.
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Step 9: Divide pasta between bowls.
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Step 10: Season lightly, and top with Bolognese mixture.
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Step 11: Sprinkle with Parmesan to serve.
Nutritional Facts
- Serving Size: 1 (738.3 g)
- Calories 814.7
- Total Fat - 30.7 g
- Saturated Fat - 10.2 g
- Cholesterol - 111.1 mg
- Sodium - 2030 mg
- Total Carbohydrate - 86.1 g
- Dietary Fiber - 4.7 g
- Sugars - 7.5 g
- Protein - 51.8 g
- Calcium - 190.6 mg
- Iron - 7.8 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.9 mg