Name: Ashfield Spag Bol
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 2
Ingredients: 1 tbs extra virgin olive oil; 5 garlic cloves crushed diced; 2 onion finely diced; 100 g mushrooms sliced; 500 g veal and pork mince; 2 pinches sea salt; 2 pinches black cracked pepper; 1 tsp dried basil leaves; 1 tsp oregano; 1 tsp sage; 40 g tomato paste sachet; 750 g bolognese pasta sauce; 2 carrot diced; 5 celery stick thinly sliced; 1 zucchini diced; 1 splash soy sauce; 1 tsp balsamic glaze; 1 tbs Sriracha chilli sauce; 1 handful grana padano cheese grated *to serve

by jiepjiep Last updated on 07/10/2019

I have been tinkering around with this recipe for a while as spag bol is a weekly staple in my household. This one is my favorite because it's got a bit of everything, A nice Italian sauce with a kick of spice and a tiny bit of acidity with the soy sauce and balsamic. - jiepjiep

Ingredients

1 tbs extra virgin olive oil
5 garlic cloves crushed diced
2 onion finely diced
100 g mushrooms sliced
500 g veal and pork mince
2 pinches sea salt
2 pinches black cracked pepper
1 tsp dried basil leaves
1 tsp oregano
1 tsp sage
40 g Leggo's tomato paste sachet
750 g Leggo's bolognese pasta sauce
2 carrot diced
5 celery stick thinly sliced
1 zucchini diced
1 splash soy sauce
1 tsp balsamic glaze
1 tbs Sriracha chilli sauce
1 handful grana padano cheese grated *to serve

Method

Step 1

Add olive oil to large pot and heat on stove top at a medium to high heat.
Step 2

add Leggo's bolognese pasta sauce and stir through until all the meat is covered.
Step 3

add the mince - cook until brown.
Step 4

add salt, pepper, basil, oregano and sage. stir through.
Step 5

add Leggo's tomato paste and stir through until combined.
Step 6

for the pasta. 1. 10 minutes before the sauce is ready, cook pasta in a medium pot, with boiling water and salt, following packet instructions, or until al dente. 2. drain it. 3. divide pasta among servings bowls, spoon over sauce 4. serve topped with grana padona.
Step 7

add another pinch of salt and pepper.
Step 8

add carrots, celery, tomato and zucchini and stir to combine.
Step 9

add soy sauce, sriracha and balsamic glaze, stir until combined.
Step 10

bring to the boil for 5 minutes, then reduce heat to low and simmer for 8 hours, covered. Stir every half an hour.
Step 11

add onions, garlic and mushrooms and cook until softened or light brown.

Recipe Notes

from Australia’s Best Recipes team

you can cook this for 2 people or with 2 kg of meat and store for your weekly lunches. Still tastes great, if you don't have 8 hours after about an hour it will still taste nice, the more it simmers the better it will taste though. The amount of cheese is completely up to the cook.