Spaghetti bolognese

Spaghetti bolognese (aka spag bol, bog, pasta with meat sauce, ragù alla bolognese) – however your family says it, this dish is known and loved in just about every household in Australia. This tasty version will also win hearts, especially with the juicy bits of bacon added. 

How to make spaghetti bolognese: key tips

The secret to a great bolognese is getting the sauce right with a good balance of herbs (see notes, below), and a good thick consistency – you don’t want it too runny. The more time the sauce simmers on the stove, the thicker it will become and the flavours will all infuse together beautifully. 

A little hack a chef once told me when I complained of lumpy mince is to add the mince and tomatoes, stock etc all at the same time; in other words, don’t brown the mince. He says the browning the mince in this dish makes little difference and the texture would be much nicer. I’ve been doing it this way for years and my bolognese’s texture is always perfect (it also saves time!).

Key ingredients in this spaghetti bolognese recipe

This recipe uses beef mince, but you could also use a mix of beef and veal, or pork and veal, if that is what you prefer. The chopped bacon adds a savoury nuance – be sure to brown it well so that it enriches the sauce. Onion, garlic and herbs all give this sauce its distinctive bolognese flavour, permeating the meat with their distinctive flavours and aromatics. 

Spaghetti is a given for spaghetti bolognese – thicker types work the best for the thick sauce, as the meat will better cling to the strands. I also like to use tubular spaghetti, so the sauce can sneak up inside. Cook it according to the packet instructions and it will be perfectly al dente every time.

Everyone has their own unique twist on spaghetti bolognese, so have a peek at these hearty spag bol recipes, too. This vegetarian bolognese, which uses a three-bean mix, is perfect for non meat eaters.

This recipe was originally submitted by oldsheila, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.