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Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal though if you have the time to simmer this Meat Sauce for a couple of hours, you’ll take it from seriously delish to OMG this is amazing!! Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie!We Aussies have a thing about shortening words. Good day is g’day. Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. Sharon is Shazz, Nagisa is Nagi (that’s yours truly). So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol! And here she is – my Spag Bol. Rich, thick, incredible flavour in the sauce even if you only have time for a quick 20 minute simmer. Though if you can slow cook for a couple of hours, it really takes it to another level!I’ve been loyal to this Meat Sauce recipe since I first learned to cook when I was a teenager. There are 3 little things in this recipe that might be a bit different to Bolognese recipes you’ve seen around: 1. Worcestershire sauce: it just adds that little extra something-something. I get antsy if I get caught in a situation where I have to do without; 2. Beef bouillon cubes (beef stock cubes) for extra depth of flavour in the sauce, to compensate for this being an every

  • The “proper” way to serve pasta: toss with the sauce As with all my pasta recipes, I include a step to toss the pasta IN the sauce, rather than just placing pasta in bowls and spooning over sauce. This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti. No more watery sauce at the bottom of your pasta bowl! This is how chefs and Italians make pasta. Try it once, you will be converted! But it is an optional step. Sometimes, you just don’t have the energy to clean yet another pan. I hear ya. 🙂