2002
For generations, Australian families have dined at home, with varying frequency, on some version of spaghetti with a sauce of tomato and minced beef. Indeed, spaghetti bolognaise, or spag bol to give it its typically Australian abbreviated name, is so entrenched a part of Australian food culture that it regularly secures a place in polls of Australian national dishes. It can evoke memories both fond and fraught, usually depending on your mother’s cooking skills, adventurousness, and resourcefulness. (And it is always your mother’s, never your father’s: food memories evoked for him are about the success or otherwise of family barbecues, mostly otherwise).
