Homestyle Spaghetti Bolognese

Guide generated from: “Adam Liaw's homestyle spaghetti bolognese | Family favourite recipe” — SBS Food, The Cook Up · 8 min 16 s · Quantities and method checked against Adam's written recipe on SBS Food. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds. Timestamps marked ▶ ~m:ss are approximate — needs manual timing.

0 of 9 done

🛒 Ingredients — ✓ from Adam's written recipe (serves 6)

2 tbsp extra virgin olive oil, plus extra to finish
2 celery stalks, 2 carrots, 2 large brown onions — all finely chopped; 4 garlic cloves, roughly chopped
500 g mixed vegetables (broccoli stems, mushrooms, zucchini etc.), finely chopped — we grate ours, see Step 1
Use the mince from your Jointly beef pack — or 1 kg beef mince from your butcher (Adam's original: 500 g beef + 500 g pork — add butcher pork if you fancy it)
3 × 500 g jars Island Pasta Salsa di Pomodoro (≈1.5 L — a touch richer than Adam's 1.4 L of passata, no bad thing) + 2 tbsp tomato sauce (ketchup — Adam's stand-in for red wine)
2 bay leaves, 1 tsp dried oregano, 1 tsp salt (plus extra to taste)
500 g spaghetti (or fresh pappardelle — see Step 6), 25 g butter (optional)
To serve: shredded parsley and freshly grated parmesan (pantry) — or try Truffet's asiago-style from our cheese counter

🥕 From your box & our makers

Onion - Brown, Carrots - Local bag (1kg), Zucchini - Green, Mushrooms - Cups, Celery, Garlic, Parsley - Continental (bunch) — all in the shop
Island Pasta Pappardelle (320 g) and Island Pasta Salsa Di Pomodoro (500 g) — made by our pasta makers on the Mornington Peninsula
Our beef — grass-fed & finished on the Mornington Peninsula, sold as monthly pre-order packs
Lievito sourdough (Peasant or White Sour batard) — from our baker, for mopping up

🧰 Equipment · ⏱ Timing

A large heavy-based saucepan, a very large frying pan, a wooden spoon — and a box grater for our hidden-veg version
About 30 minutes hands-on, then a 2½–3 hour gentle simmer (mostly unattended)
Serves 6 — and the sauce makes roughly a double batch, so freeze half for next week's dinner win