If you ask most Aussies what our national dish is, you might get a response like a meat pie, fish and chips or lamb. A recent survey found that it is actually Spaghetti Bolognaise! This rich, comforting meat makes the most of cheap mince meat, can easily feed a crowd and be on the table quickly. I know it was a staple in our house when I was a kid, and is in regular rotation as an adult. It is one of the most abused Italian dishes – Australia has taken this staple and turned it into it’s own, and of course given it a nickname as we Aussies do: it is most often called spag bol or spag bog.
My bologanise avoids the nasty jar sauce – some of which can have 20 grams or more of sugar in them. Replacing pasta with zucchini noodles gives a great textural element without affecting the flavour of the complex tomato sauce.
I prefer to have the zucchini noodles raw, but if you want to soften them a bit you can microwave for 1 – 2 minutes and drain the moisture that comes out.
To turn your zucchini into noodles, I use a spiralizer like this one here from Amazon.
I like to use fresh parmesan, but you can also use tasty cheese or whatever you have on hand that grates well.
Lastly, an optional addition to the sauce is my Homemade BBQ Sauce. This adds a smokey sweetness and added complexity to the flavour.
Spaghetti Bolognaise with Zucchini Noodles
- 500 grams pork mince use beef if you prefer, if you’ve never tried pork bolognaise give it a go!!
- 1 small brown onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 can tomatoes
- ¼ cup Red wine
- 1 tablespoon tomato paste
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 4 zucchinis one per person
- 1 teaspoon Salt and pepper
- 50 grams parmesan cheese or tasty if that’s what you have on hand
- 2 tablespoons homemade BBQ sauce (check the link for my recipe)
- 1 tablespoon balsamic vinegar
- 2 rashers of bacon
Dice onion and finely chop the garlic cloves. Using a large frying pan, sauté the onion and garlic with olive oil over a medium heat until the onion is translucent.
If using the bacon, dice and add after 3 – 4 minutes, cooking until lightly crispy.
Add the pork mince meat and break up with a spatula or spoon. Cook over medium heat for approx 10 minutes or until there is no visible pink bits.
Add in the canned tomatoes, red wine, tomato paste, basil and oregano. If you are using them, also add the BBQ sauce and balsamic vinegar.
Stir to thoroughly combine and taste for seasoning, add salt and pepper as required. Usually if you have used the bacon and stock paste, it will be salty enough.
Turn heat to low and simmer for approx 20 – 30 minutes until thickened. You want a reasonably dry sauce as the zucchini lets out a bit of water as you eat.
While it is simmering, spiralise your zucchini and shave your parmesan ready for serving.
Serve the bolognaise over zucchini, topped with cheese.