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Recipe Spaghetti Bolognese With Bolognese Pizza

Spaghetti Bolognese With Bolognese Pizza
  • 40 minutes
  • Difficulty Easy
  • 11 Ingredients
October 25, 2024

8 Comment

It’s World Pasta Day, so we’re sharing a ripper recipe to celebrate Australia’s number one mid-week meal!

Our friends at Dolmio did a little dinner-table digging, and their research has found that 70% of Aussie families are slurping up spag bol as their go-to mid-week meal.

To celebrate this fabulous day, Dolmio teamed up with Australian chef and dad of three Tom Walton to turn up the dial on our most-loved mid-week hero – the humble spag bol.

“Australia’s number one home cooked dinner is Bolognese and I’ve mashed it up to create two dishes,” Tom explained. “Pasta, with a fun twist on the classic, and pizza, which is a perfect solution for the leftovers! I’ve used Dolmio Bolognese pasta sauce as the base to build the flavours with its new look label and that delicious Dolmio taste you love.”

Ingredients

  • 1 brown onion, diced
  • 1 medium beetroot, grated
  • 1kg beef mince
  • 500g pork & fennel sausage
  • 2 jars Dolmio Bolognese Pasta Sauce
  • 2 tbsp BBQ sauce
  • 500g spaghetti, cooked according to packet instructions
  • basil and finely grated parmesan to serve
  • 220g fresh pizza dough or pre-made pizza base
  • flour to toll
  • 1/2C grated mozzarella

Method

  1. Place a large frying pan over medium, high heat and add the olive oil, onion, beetroot, and a pinch of salt. Cook for 2-3 minutes to soften, then increase the heat and add the beef and sausage mince.
  2. Cook for 4-5 minutes, breaking up as it cooks, then add the Dolmio Bolognese sauce, BBQ sauce and simmer for 5 minutes.
  3. Cook the pasta according to packet instructions, reserving ½ cup pasta water. Drain, add to the Bolognese sauce with the pasta water, and toss well. Season to taste and serve scattered with parmesan and basil.
  4. For the Pizza preheat an oven to 240C. Roll or stretch the dough into a 30cm circle, place into a large frying pan or a tray, spoon over 1 cup of chilled Bolognese. Top with the mozzarella, some parmesan cheese and bake for 8 - 10 minutes until golden. Serve scattered with basil and some more parmesan grated over if desired

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Comments

  • I grew up on this kind of food, my mum used domino sauce as she worked and it was easy for you. I tend to make mine from scratch if I have time as it has less sugar in it but these are always a winner when you don’t have much time. This dish is a staple and always a huge hit in my house.

    Reply

  • Bolognese is such a good and budget friendly meat based meal to cook and for the whole family to eat. I am a fan of using Bolognese in a number of tasty recipes. Bolognese on pizza is particularly tasty and I will enjoy making this recipe and putting it to the taste test.

    • Bolognese is also such a good sauce to freeze and to keep and use for later in a variety of recipes. I do make and use my own tomato sauce in recipes because I love to make my own sauce. I do like to adjust my sauce to suit taste buds,

    Reply

  • Wooooww!! This is such a beautiful recipe.
    I shall be shopping for these ingredients tomorrow – super keen to try and it seems easy to make!

    Reply

  • Such a simple recipe for busy families, but it looks so good! I have never seen beetroot in a bolognaise, but still I would be interested to try it! Also interesting that we are using sausage as well as mince. Sounds like it would be a very hearty and rich pasta!

    Reply

  • Thanks for sharing your recipe. I actually hardly use pasta / Dolmio Bolognese sauce out of a pot and prefer to make pasta sauce from scratch, stacked with veggies. Only in situation where I have hardly / or no time to cook would I use pasta sauce out of a pot.

    • Actually we don’t do that often pasta or spaghetti anymore. We used to do it one day a week as it’s such an easy and filling meal that most kids like, but as my kids grow older they start to appreciate more and more other and healthier foods than pasta 🙂

    Reply

  • Wait a second, grated beetroot!! How have I never thought of this. What an excellent idea. I will absolutely try this. Not only is it an extra veg (I already have grated carrot and zucchini in mine) but it would create such a beautiful, rich colour. And a recipe that can be used for both pasta and a pizza topping, I couldn’t ask for more! Easy Friday night dinner is decided!

    Reply
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