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Spagetti Bol

Rich Spag bol that also makes a fantastic lasange the next day (if you have any left) and requires minimal effort.


  • 500 gms Pork Mince

  • 500 gms of lean Beef mince

  • 500 gms bacon

  • 2 x 500 tins of italian roma crushed tomatoes

  • 2 x capcicums (one red & one white)

  • 200 gms de-seeded Olives

  • 1 - 2 x onions

  • 3 heaped tea spoons crushed garlic

  • 250 ml red wine

  • 1 sachet tomato paste

  • 2 x Tablespoons of Italian Herbs


  • 1.

    Cut Bacon into pieces about size of twenty cent piece

  • 2.

    And about same for onion

  • 3.

    Crisp bacon in Large sauce pan (supplies the oil)

  • 4.

    Add onion to pot when bacon nearly crisp & add Garlic same time

  • 5.

    Wait until Onions slightly clear then

  • 6.

    Add the Pork & Beef mince mix in and Brown off.

  • 7.

    Add Italian Herbs

  • 8.

    Add Tomatoes

  • 9.

    Add Capsicums

  • 10.

    Add redwine

  • 11.

    Mix all ingredients well and let simmer on very slow soft boil for about 15- 20 Mins stir Ocassionally

  • 12.

    Add Red wine & Olives Mix and let simmer for another 30 mins stiring ocassionally

  • 13.

    Taste and enjoy

  • 14.

    Cook up some great thick Spaghetti add it to a fry pan with some of the sauce mix together and serve up.


Careful if adding salt best to wait until the end, reason been, I generally dont as ingrediants like the olives and tomatoes trend to have plenty and you can over salt by adding any at the beginning.

Make a great Lasange the next day with the sauce if any left is even better.....

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