Spag Bol (Australian Spaghetti Bolognese)

Short for spaghetti bolognese, spag bol is one of Australia's national dishes. The dish is a uniquely Australian version of the classic Italian tagliatelle al ragù alla bolognese. It is typically made with a combination of Australian beef, mushrooms, onions, carrot, celery, bacon, garlic, tomatoes, and spaghetti pasta. The usage of Australian beef and mushrooms gives the dish a truly Australian feel that differentiates it from other similar dishes. It is recommended to serve the pasta first, then top it with the flavourful meaty sauce.

Pasta:
1 lb spaghetti or other long pasta (450 g)
3 Tbsp. kosher salt

Sauce:
1 onion
3 carrots
3 ribs celery
1 Tbsp. olive oil
1 lbs beef mince (500 g)
1 lbs pork mince (500 g)
½ tsp. sea salt
½ tsp. black pepper, freshly ground
½ cup red wine (125 mL)
2 Tbsp. tomato paste
1 tsp. oregano
2 (14 oz) tins tomatoes (400 g)
1 cup water (250 mL)

Garnish:
Parmesan cheese

Dice the onion, carrot and celery finely.

Heat a large saucepan over medium heat and add the oil. Fry the onion, carrot and celery for 3-5 minutes until the onion is translucent.

Turn the heat to high and add in the minced meat. Use a wooden spoon to crumble up the meat. When the meat has browned season with salt and pepper and pour in the red wine. Reduce by half.

Turn the heat to medium and add the tomato paste and herbs. Mix until combined. Add in the tomatoes and water and mix to combine. Turn the heat to low and cover with a lid. Simmer for at least 30 minutes, preferably about 4-8 hours.

Serve over spaghetti topped with Parmesan cheese.