Name: Kerrabee Homestead Spag Bol
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 6
Cuisine: italian
Ingredients: 500 g ground beef; 200 g ground pork; 60 g chicken livers chopped; 120 g speck chopped; 1 tbs butter; 2 tbs lard; 2 onions finely chopped medium; 2 carrots finely chopped; 2 celery sticks finely chopped; 2 garlic cloves finely chopped; 2 bay leaves fresh; 1 cup shiraz red wine; 2 tbs tomato paste; 1 can whole tomatoes; 3/4 cup beef stock (liquid); 1/4 tsp nutmeg grated; 1 red chilli dried small; 1 pinch salt and pepper

by nanaka Last updated on 07/10/2019

This spag bol recipe is a combination of a number of traditional bolognese sauce recipes from Bologna and 'other' bol sauces created over many years, often depending on what is available in my pantry; including that made by my German mother-in-law. Importantly, because I live on a somewhat isolated property and have a vegetable garden and orchard; the ingredients are home-grown and locally available. - nanaka

Ingredients

500 g ground beef
200 g ground pork
60 g chicken livers chopped
120 g speck chopped
1 tbs butter
2 tbs lard
2 onions finely chopped medium
2 carrots finely chopped
2 celery sticks finely chopped
2 garlic cloves finely chopped
2 bay leaves fresh
1 cup shiraz red wine
2 tbs tomato paste
1 can whole tomatoes
3/4 cup beef stock (liquid)
1/4 tsp nutmeg grated
1 red chilli dried small
1 pinch salt and pepper

Method

Step 1

In a heavy based pot, melt the lard and butter and add the speck. Cook over low heat for a few minutes, then add the onion. After about 5 minutes, when it has softened, add the garlic, celery and carrot and stir well. Add the tomato paste, chicken livers and bay leaves and cook gently for about 5 minutes.
Step 2

Next, add the ground beef, pork and a large pinch of salt, a few grinds of pepper and the dried chilli, then raise the heat, break up the meat until it has lost its raw colour.
Step 3

Add the wine and cook over high heat until it has almost evaporated (approximately 3 minutes).
Step 4

Add the nutmeg, stock and tomatoes and their juice. Break the tomatoes and stir until everything is combined. Simmer for about 5 minutes, then taste for seasoning adding more pepper and salt if necessary.
Step 5

Simmer gently, uncovered, for 3 hours, stirring occasionally.
Step 6

After cooking, taste for seasoning and serve with spaghetti and chopped parsley, with freshly grated parmesan on the side.

Recipe Notes

from Australia’s Best Recipes team

The sauce will begin to dry out during cooking, when necessary, add about 1/2 cup water at a time and stir. Make sure that no water is left in the final sauce