Name: Philip's Spaghetti Bolognese
Prep time: 30 min
Cook time: 190 min
Total time: 220 min
Yield: 6
Cuisine: italian
Ingredients: 1 sprig fresh rosemary cut into pieces; 4 sprigs fresh thyme; 2 bay leaves dried; 2 tbs olive oil; 2 tbs olive oil *extra; 2 brown onions finely chopped peeled; 2 cloves garlic crushed peeled; 1 tbs dried basil leaves; 1 tbs dried oregano; 250ml beef stock (liquid); 1 carrot finely chopped peeled; 1 celery stalks finely chopped; 500 g veal mince; 500 g pork mince; 5 tbs Leggos tomato paste; 1 jar Leggo’s Bolognese With Chunky Tomato, Garlic and Herbs; 250 ml red wine; 1 pinch salt and pepper *to taste; 500 g spaghetti; 1 handful parmesan grated *to serve; 1/2 cup fresh basil leaves chopped *to serve

by Philip Burrows Last updated on 04/28/2025

Having been a subscriber to SFI for many years, when I received the June 2016 edition I said to my wife Margaret, “You know what? I might just enter this comp.” Marg said, “Why don’t you? Your spag bol is absolutely delicious!” So here it is, Number 456 of my recipe database, compiled over the last 35 years. I just love cooking family food!

- Philip Burrows

Ingredients

1 sprig fresh rosemary cut into pieces
4 sprigs fresh thyme
2 bay leaves dried
2 tbs olive oil
2 tbs olive oil *extra
2 brown onions finely chopped peeled
2 cloves garlic crushed peeled
1 tbs dried basil leaves
1 tbs dried oregano
250ml beef stock (liquid)
1 carrot finely chopped peeled
1 celery stalks finely chopped
500 g veal mince
500 g pork mince
5 tbs Leggos tomato paste
1 jar Leggo’s Bolognese With Chunky Tomato, Garlic and Herbs
250 ml red wine
1 pinch salt and pepper *to taste
500 g spaghetti
1 handful parmesan grated *to serve
1/2 cup fresh basil leaves chopped *to serve

Method

Step 1

Wrap the rosemary, thyme and bay leaves in a small muslin cloth and tie with kitchen string.
Step 2

Add 2 tbs of oil and the chopped onion to a medium saucepan and stir to mix. Cook over medium heat, stirring, for 3-4 minutes until the onion softens.
Step 3

Add the garlic, dried basil and oregano and cook, stirring, for 60 seconds until fragrant. Reduce the heat to medium low and stir in the muslin bundle, stock, carrot and celery. Cover the pan and bring to a rapid simmer over medium high heat. Reduce the heat to medium low and cook for 5-6 minutes until the vegetables are just tender. Set the pan aside.
Step 4

Meanwhile, add the extra 2 tbs of oil to a 3-litre saucepan and heat over medium high heat for 1 minute. Add the two minces to the pan and cook, breaking up with a wooden spoon for 8-10 minutes until the meat has begun to brown. Remove from heat and add the tomato paste, sauce, wine and the onion and vegetable mixture, stirring well to combine.
Step 5

Cover the pan and simmer on very low heat for 90 minutes. Stir the mixture at 30 minute intervals. Continue to simmer uncovered on low heat for 25-30 minutes until the mixture has thickened.
Step 6

Remove the muslin herb bundle from the pan and discard. Season the sauce with salt and pepper to taste if needed. Serve the sauce over the spaghetti and sprinkle with the grated cheese and fresh basil.