Spag Bol Recipe -
Spag Bol Recipe

Spag Bol

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"A rich, delicious, traditional spaghetti bolognese that will really impress your partner! So simple yet so yummy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
  2. Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
  3. Reduce heat and simmer for 1 hour, or until sauce thickens.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2006

This sauce has become a favorite for my family! I like to cook the onion,celery,garlic & peppers down in olive oil, & then blend them in the food processer to lessen the chunks. We like it meaty & add hot italian sausages for more flavor. This recipe always gets positive reviews from guests.

Most Helpful Critical Review
Sep 16, 2006

Thought I'd try a new bolognese sauce and this just doesn't compare to my recipe. I give it 3* for ease, but to add a *wow* flavor, try this. After saute veggies, mix in veal/beef/pork (1/2 pound each). Add wine & stir until almost evaporated. You need the wine because red wine releases the last bit of sweetness in the tomato. Then add 1/2C whole milk & stir until evaporated. Next, tomato, etc. and simmer away. If you have a parmesan rind, toss this in when simmering. Always better the next day, but also great in lasagna.

Nov 22, 2002

this is a good recipe, but needs to be made a day or two ahead of time to allow the flavors to reach their peak.

Aug 15, 2003

My God ... it happens to be the nicest tasting spagetti bol I have ever cooked.

Feb 05, 2007

Made this on a whim, and my husband raved about it (and he's hard to please). He said it tasted just italian chili....which I had never heard of, but he's Italian, so he should know. He even took it to work to let a guy (who is a great cook) try it, and he raved about it also. Didn't change a thing, except a little less onion as I didn't have enough on hand.

May 07, 2006

This was a great thick sauce. It was very simple to make and had a great meat flavor. If you are looking for a thick meat sauce then you will love this recipe.

May 20, 2010

I gave this recipes to my husband to make for dinner last night. The main reason wanted him to try it was because of others saying their picky husbands even liked it. He made it and said it was easy, and he said he loved it!!! He also told me to rate it 5 stars and say that yes even picky husbands love it! I printed the recipe for 4 people but next time I will have him made the full recipe and freeze half.

Jun 03, 2004

Very, very good. Nothing like what you would get out of a jar. This is a very meaty dish. Once my pasta was cooked "Al Dante", I drained it and put it back in the pot over high heat. I tossed it with 1/2 cup of the sauce to coat it and tore some fresh basil leaves into it. I then cooked it for about 30 seconds to get it nice and coated. The over-all effect was great.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 386 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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