Yum . . . spag bog!
Several years ago, when I was putting the Half-Mind Cookbook together, an Australian harriette inadvertently posted a shopping list to the international hash e-mail list. The line that caught my attention said “mince for spag bog.”
Spag bog? That could only be some sort of Australian dish, right? Like Jumbuck boiled in the billy? Good tucker, at any rate . . . so I contacted the harriette and asked her to send me the recipe. Which, much bemused, she did. And here it is:
Ingredients
- 1 kg mince
- 1 tin tomato paste
- 1 jar spaghetti sauce (about 750 ml)
- 2-3 onions, chopped
- 1 tin peeled tomatoes
- 1 or 2 cloves garlic
- rosemary (to taste)
- thyme (to taste)
Directions
Brown the mince, transfer to a large pot, add the other ingredients. Simmer it with a bit of water added, with lid off until desired thickness reached, about two-three hours, stirring occasionally. Best results obtained in cast iron pot (Dutch oven or camp oven). You can leave the lid on if you don’t add as much water, as it should be thick when finished.
Serve over cooked spaghetti.
Notes
1 kg = 2.2 lbs, 750 ml = about 1.5 pints, mince = ground beef, and tomatoes must be pronounced “to-myte-oes” whilst making this recipe.
Spag Bog = Spaghetti Bolognaise! I should have known. . . .