10 twists on Mum's famous spag bol

1

Jane's Spaghetti Bolognese

Everyone loves it. It's rich with tomato and basil flavours. A thick tomato meaty sauce that's done in half an hour. Perfect for weeknight dinners, or turn it into lasagne on the weekend.

2

Corza's Spag Bol

A modern version of a favourite family tradition.

3

Best Vegetarian Bolognese

My husband is vegetarian and this recipe has evolved over the years, as I have learned to adapt meat dishes to be vegetarian. Using Textured Vegetable Protein in the dish creates a meat like texture, so meat eaters don't feel like they are missing out. This dish is one of our family favourites, is easy to cook, only takes 35 minutes and any leftovers still taste great the next day.

4

Jessie's Spaghetti Bolognese recipe

This super-easy bolognese sauce is simple to prepare and adds a jar of bolognese sauce to the beef mince mixture, which is a brilliant shortcut to big flavour. Don't forget to sprinkle over plenty of cheese to serve!

5

Angie's Spaghetti Bolognese

This is a family recipe passed down from my Nonna. The recipe was cooked in her home town of Malfa, Salina (a small island off the coast of Italy). Although it's not a traditional recipe, it was cooked for celebrations because it used meat and cream, which were rare ingredients in Salina being predominately a fishing based island. The addition of cream takes away the acidity of the tomatoes. This recipe is highly delicious, you must try it!

6

Tess's Spaghetti Bolognese

My favourite meal, and favourite twist on my Mum's classic recipe. Love the addition of chorizo to bring some extra flavour.

7

Sonya's Saucy Bolognese

A sweeter tasting bolognese with some special hidden ingredients, intended for fussy children.

8

Favourite Spaghetti Bolognese

Family favourite.

9

Veggie_Arts Traditional Italian Bolognese

This is the best traditional spaghetti bolognese recipe - turned vegan!

10

Pork Hock Bolognese

This is a unique pasta dish I haven’t seen around, and have cooked for many years. It's deliciously smoky and wholesome, initially a little bit of work, but overall no more than the standard meal and well worth the effort. I usually make it on a Friday ahead of the weekend, and if it's not all used up in one sitting, it goes beautiful in jaffles.