Add some Aussie bush to your Spaghetti Bolognese


(With the Lemon Myrtle & Saltbush garlic bread , just infuse the Lemon Myrtle & Saltbush with the garlic and butter)
  • ½ cup olive oil
  • 2 cups chopped onion
  • 1 tbsp chopped bush tomato
  • 1 tsp saltbush
  • 1 tsp basil
  • 6 cloves of garlic, cut into spears
  • 1 5.5 fl oz (156 mL) can of tomato paste
  • 2 lb lean ground beef
  • 1 green pepper, chopped
  • 1 tbsp basil
  • 1 tsp salt
  • ⅛ cinnamon
  • Pinch of ground cloves
  • Salt and pepper to taste

  1. In a large dutch oven or pot, heat olive oil to medium-high. Add onions and basil to oil and cook until onions are soft, about 4-5 minutes. The basil will help cut the harshness of onion while it is cooking. Add garlic spears and cook for another 1-2 minutes.
  2. Add meat to pot and mix into the onions and garlic. Cook until there is no more raw meat, but do not brown the meat.
  3. Add tomato paste, Bush Tomato, Saltbush and green pepper. Use the tomato paste  add in water until all the ingredients are just covered (approx. 3-4 cans). Stir to combine.
  4. Bring to a soft simmer and add in basil, salt, cinnamon and cloves. The salt will help to draw the water out of the ingredients, but you’ll still need to season it more at the end.
  5. Reduce heat to low. Place a loose lid over the top to prevent splashing and let simmer for at least 1 hour and 30 minutes, stirring occasionally. You want to have a thin layer of oil on the top with no pools of water left on it. Add salt and pepper to taste.
  6. Serve over spaghetti noodles with freshly grated parmesan cheese. It is best the day after you cook it, so if you’re making it for , prepare it the day before, cool and then allow the flavours to develop in the fridge overnight. Reheat over medium-low heat.