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The Countrytown Cookoff: Saralyn's First Date Spag Bol

12 October 2023 | 12:18 pm | Mary Varvaris

"Perfect for the whole family. Delish!!!"


Saralyn (Source: Supplied)

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Independent Australian country singer Saralyn is the latest artist to feature in the Countrytown Cookoff, providing a wonderfully wholesome recipe for her First Date Spag Bol.

In addition to participating in the Cookoff, Saralyn is currently promoting her latest single, Last Goodbye, which dropped at the end of August. Written by Saralyn and produced by Rhys Zacher, Last Goodbye is a moving break-up single featuring guitar, keys and Saralyn’s stunning vocals – it’s the perfect addition to independent record label RTC Records.

“I feel like in life we say goodbye to many things unexpectedly; it doesn’t just have to be a relationship, but deep down there is a knowing that maybe it’s for the best,” Saralyn commented in a press release. “When I wrote this song, it allowed me to have closure...I didn’t know that it was still lurking in the back of my mind.”

You can listen to Last Goodbye below and check out Saralyn’s recipe for First Date Spag Bol for the latest Countrytown Cookoff.


Saralyn’s “First Date Spag Bol” 

“On our first date, my beautiful husband impressed me with his Spaghetti Bolognaise. Over the years, we have tweaked this recipe, and it is now a combination of what we both love in a wholesome spag bol. Infused with rich tomato passata and a secret ingredient (you’d never guess), you’ll be sure to love this flavoursome twist on a traditional household dish. Perfect for the whole family. Delish!!!”

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Prep time: 25 mins | Cook time: 1 hour | Serves 6


500g Beef Mince

Two cloves of garlic, crushed

Half-chopped brown onion

1 cup of each Veg (Grated or chopped)

Carrots, Zucchini, Celery, Capsicum, Mushrooms

1tbs Olive Oil


1 x Passata 500ML (Tomato Puree)

2 x cans of whole tomatoes

¼ cup tomato paste 

1tbs curry powder (Secret ingredient) 

2 cups malt vinegar (Brown Vinegar) 

1tbs brown sugar 

1tbs Italian mixed herbs 

Salt and pepper to taste

500g Spaghetti (I use organic). Zucchini pasta is another great healthy option. 

Best served with garlic bread, fresh parmesan and basil or parsley.


·       Prep your saucepan and water for your pasta.

·       Place oil in pan; once heated to a medium temperature, add onion and garlic, sauté. 

·       Add mince and cook until brown. 

·       Add malt vinegar and curry powder (cook out the vinegar until it has all evaporated). This can take around 15 minutes. Turn down the heat and add the lid. Stir occasionally. 

·       Add all veggies and cook until soft. No lid is needed here; stir occasionally, and adjust temperature as required. 

·       Add canned tomatoes and stir through until slightly cooked. A couple of minutes here.

·       Add Passata and the tomato paste, stir through, making sure that everything is covered. 

·       Add herbs, sugar, salt & pepper to taste and let it simmer with lid off for 40 minutes. Stirring occasionally or until you have a rich, thick sauce. If you find it’s too rich, add a little water. 

·       At the halfway mark, with 20 minutes to spare, place your garlic bread in the oven & cook your pasta according to package instructions.

·       In the last 5 minutes, get ready to serve, prep parmesan, basil or parsley. 

Loaded with goodness and flavour. TIP: if you don’t have time to cook this as a midweek meal, why not cook this in your slow cooker? 

Courtesy of Saralyn