top of page
  • Writer's pictureJimmy Wong

Spaghetti Bolognese

Wintery days calls for a big ol batch of bolognese sauce. I make mine a little differently..... hope you don't mind me playing around with a recipe. Nonnas everywhere, please don't flood my inbox telling me off. I like mine full flavoured and have included a few ingredients not usually seen in bolognese, like star anise, curry powder and smokey chili flakes.

This recipe is my my absolute favourite, hope it becomes yours! Left over sauces can be made into so many other dishes, like a lasagne, bolognese pizza, bolognese & cheese omelette, arancini balls and so much more!

Comfort food plus, spaghetti bolognese, slurp it up!

Makes 6 serves


3 rashers of double smoked bacon

2 tbsp virgin olive oil

1 large onion

3 garlic cloves

1 small carrot

400g minced veal and pork

1 star anise

2 bay leaf

1 tbsp italian dry herbs

1 tsp oregano

1 tsp ABC dark soy

2 tbsp red wine vinegar

1/2 tsp curry powder

1/2 tsp fennel seeds

2 tbsp tomato paste

1/2 tsp sea salt flakes

pinch of black pepper

1/2 tsp smokey chili flakes

1/4 cup red wine

1 jar passata

1 can crushed tomatoes

Barilla #3 spaghetti

Parmesan shavings


To make your bolognese sauce ala Jimmy Wong, take your rashers of bacon, onion, garlic, carrot and place in a large food processor and chop finely. Heat up a large pot with virgin olive oil, add star anise, bay leaf and dried herbs and saute the mix for 5 minutes and set aside. Next brown your veal and pork mince, adding the sauteed onion and bacon. Add the red wine vinegar, tomato paste, red wine, passata and crushed tomatoes. I like to use some chicken stock to slosh around the jar to make sure I use all of the tomatoes in the bolognese. Salt and pepper to taste and simmer for about 1 hour on low heat, stirring occasionally.

For the pasta, bring 1 medium sized pot of water to the boil, adding 2 tbsp of cooking salt to season the water. Add your pasta and cook until al dente, please do not over cook your pasta!

To serve, take a portion of pasta (straight from the pasta water, please do not over drain) into a serving bowl, spoon over desired amount of bolognese sauce and sprinkle with shaved parmesan and serve immediately!

Bubble bubble toil and trouble, the best bolognese sauce around!

Spaghetti bolognese, I could eat this every day!


Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats

66 views0 comments

Recent Posts

See All
bottom of page