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Italian-Australian spaghetti bolognese recipe

 3 tbsp olive oil
 200 g bacon rashers, diced
 2 medium onions, diced
 2 celery stalks, sliced
 2 medium carrots, peeled and diced
 1 kg beef, minced (or 600g beef/400g pork)
 2 garlic cloves, grated
 2 tsp plain flour
 250 ml white wine
 800 g tinned tomatoes (2 x 400g)
 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
 500 ml stock or water
 400 g tagliatelle, penne, cavatelli or spaghetti
 2 tbsp roughly chopped parsley
 1 tbsp butter
 100 g parmigiano to serve

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.


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.


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.


Reduce to a simmer, cover and simmer for two hours, stirring every 20 minutes, until the sauce is rich, thick and glossy.


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

Recipe: Good Food (
Photo: William Meppem