Spagetthai Bolognaise - Spag Bol With a Thai Twist.

Introduction: Spagetthai Bolognaise - Spag Bol With a Thai Twist.

The ingredients are mostly the same as spaghetti bolognaise or as we call it in Australia: Spag bol but with very little alteration of how they are cooked and maybe an extra ingredient or two and the result takes on a noticeable Thai influence.

By way of introduction I am an Australian of Dutch descent and because Dutch food is so appalling, like many people of Dutch descent before me, I enjoy food from around the world. Sometimes I like to mix it up and here is something for people who enjoy both Italian and Thai Cuisine.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Get Your Ingredients Together

Gather the ingredients to a classic Australian Spag bol
  • a 500g pack of Spaghetti
  • a half a kilo (a pound or so) of minced meat
  • Carrot
  • Mushrooms
  • Onion (I used red and brown and a shallot)
  • Sugar
  • Olive Oil
  • Capsicum
  • Dried Italian herbs
  • Fresh basil
  • Tomato (but not tomato paste- fresh only)
  • Lemon
  • Garlic
  • tomato sauce (ketchup)

to which I may or may not add
  • Thai fish sauce - or whole anchovies
  • Thai sweet chilli sauce
  • Possibly a chilli if I have one.
  • maybe some cilantro (coriander) which I didn't have this time.
  • bacon * (which I forgot this time)
*no food known to man can not be improved by the addition of either bacon of chocolate chips and occasionally both. Hmm...choc chip and bacon cupcakes.

Step 2: Get Cooking

Fry up the mince meat and the garlic in some olive oil - add some of the fresh basil and dried Italian herbs.

Get the water for the spaghetti boiling and add the spaghetti.

Step 3: Slice 'n' Dice

Slice up your veggies

Step 4: Sauce

Mix up your sauce from
  • a dollop of olive oil
  • the zest and juice of one lemon (or lime)
  • big splash of Fish sauce or a couple of anchovies mashed up.
  • chilli
  • sugar
  • tomato sauce (ketchup for you yanks out there)
  • Thai sweet chilli sauce
  • Salt
  • Pepper

Step 5: Add Vegies and Drain the Spaghetti

Throw the veggies (except for some of the basil leaves) in with the mince just before you drain the water off the spaghetti

Put the lid on the veggies and mince

Drain your spaghetti

Shake the veggies and mince together in the saucepan to mix them up. When the lid of the saucepan is hot to touch the veggies are pretty much done. Toss though half of the dressing in the saucepan with the lid on.

Step 6: Toss It Together and Serve

Mix though the spaghetti and the rest of the dressing.

Put into a large bowl for serving.

Garnish delicately with fresh basil leaves or chuck on a couple of handfuls of the stuff - maybe some fresh cilantro (coriander) as well - this isn't rocket surgery. Come to think of it a bit of rocket or some bean shoots or mountain cress or shaved parmesan might be a nice as well.

Enjoy with a Jacobs Creek Shiraz Rose, a Brown Brothers Moscato or a delicate Lambrusco
Alternatively wolf it down with  a Heineken, VB, Coopers pale ale, Peroni or  Singha beer.

Pasta Contest

Participated in the
Pasta Contest

Be the First to Share


    • Backyard Contest

      Backyard Contest
    • Dessert Speed Challenge

      Dessert Speed Challenge
    • Finish It Already Speed Challenge

      Finish It Already Speed Challenge