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Misty Gully Spag Bol Seasoning
Italian-inspired seasoning for spaghetti bolognese. Add directly to mince with tomato paste and passata. Also suitable for ribs or pulled pork. Quick weeknight meal solution. 145g shaker. Made by Misty Gully. On display at our Wetherill Park showroom.
Misty Gully Spag Bol Seasoning is an Italian-inspired seasoning blend designed for making spaghetti bolognese quickly. Add the seasoning directly to cooked mince, stir in tomato paste and passata, and the bolognese sauce is ready.
The seasoning combines herbs, spices, and aromatics traditionally used in Italian bolognese sauces. This eliminates the need to measure individual ingredients like garlic, basil, oregano, or onion powder. The pre-mixed blend ensures consistent flavor without recipe adjustments.
The seasoning also works as a rub for ribs or pulled pork when you want Italian-inspired BBQ flavors instead of traditional American BBQ seasonings.
The product comes in a 145gram shaker bottle for convenient storage and dispensing.
Misty Gully Spag Bol Seasoning is manufactured by Misty Gully, an Australian company specializing in smoking, curing, and seasoning products for home cooks and BBQ enthusiasts.
We stock Misty Gully Spag Bol Seasoning at our Wetherill Park showroom alongside our range of Misty Gully rubs, seasonings, and BBQ products.
What You Get
- 1 x Misty Gully Spag Bol Seasoning (145g shaker bottle)
- Italian-inspired herb and spice blend
- Pre-mixed seasoning for quick meal preparation
Key Features
Italian herb and spice blend for bolognese. The seasoning combines herbs and spices traditionally used in Italian bolognese sauces. While the exact ingredients are proprietary, typical bolognese seasonings include garlic, basil, oregano, onion, parsley, and black pepper.
This pre-mixed blend eliminates the need to measure and combine individual spices. Add the seasoning directly to your cooked mince and the Italian flavor profile is complete.
Add directly to mince for quick preparation. Cook your mince (beef, pork, or combination) in a pan. Add the seasoning directly to the cooked mince and stir to distribute. Add tomato paste and passata according to your preferred sauce thickness. Simmer briefly and serve over pasta.
This method reduces cooking time compared to traditional bolognese recipes that require browning onions, adding garlic, then layering in individual herbs and spices. The seasoning accomplishes all flavoring in a single step.
Also suitable for ribs or pulled pork. The Italian herb blend also works as a dry rub for ribs or pulled pork. Apply the seasoning to raw meat before smoking or slow cooking. The garlic, herbs, and spices create an Italian-inspired flavor profile instead of traditional American BBQ seasonings.
This versatility makes the seasoning useful for multiple cooking applications beyond pasta sauces.
145 grams shaker bottle for easy dispensing. The seasoning comes in a 145g shaker bottle. The shaker format allows controlled dispensing without measuring spoons. The bottle cap includes perforations for shaking the seasoning onto food or into cooking pans.
The 145g size provides enough seasoning for approximately 15-20 batches of bolognese depending on batch size and desired intensity.
Specifications
- Flavor - Italian herbs and spices
- Weight - 145g
- Dimensions - 5 x 5 x 13.5 cm
- How to use - Add directly to cooked mince, use as rub for meat
- Suitable For - Spaghetti bolognese, pasta sauces, ribs, pulled pork
How to Use Misty Gully Spag Bol Seasoning
For spaghetti bolognese:
- Cook 500g mince (beef, pork, or combination) in a large pan until browned
- Add 2-3 tablespoons Spag Bol Seasoning to the cooked mince and stir
- Add 2 tablespoons tomato paste and 400ml passata
- Simmer for 10-15 minutes until sauce thickens
- Serve over cooked pasta
Adjust seasoning amount based on your taste preference and batch size.
For ribs:
- Pat ribs dry with paper towels
- Shake Spag Bol Seasoning liberally over both sides of the ribs
- Rub the seasoning into the meat to ensure even coverage
- Allow to rest for 30 minutes before smoking or cooking
- Smoke or cook according to your preferred method
For pulled pork:
- Apply Spag Bol Seasoning to all surfaces of the pork shoulder
- Rub the seasoning into the meat
- Allow to rest for 1-2 hours or overnight in refrigerator
- Smoke or slow cook until internal temperature reaches 95°C
- Shred and serve
Storage and Care
Storage: Store the shaker bottle in a cool, dry location away from heat and moisture. Ensure the cap is tightly closed after each use to prevent moisture from entering the bottle.
Do not store near the stove, oven, or other heat sources. Heat and moisture can cause the powder to clump or lose flavor.
Care: Keep the shaker cap clean and free from residue. Wipe the exterior of the bottle with a damp cloth if needed. Do not immerse the bottle in water or dishwasher.
Shelf life: Properly stored seasoning maintains flavor for several months. Check the packaging for specific best-before dates.
If the powder clumps or the aroma fades, the seasoning may have absorbed moisture or aged past peak freshness. Replace the bottle if flavor or texture deteriorates.
Frequently Asked Questions
What flavors are in Spag Bol Seasoning?
The seasoning contains Italian herbs and spices typically used in bolognese sauces. While the exact recipe is proprietary, typical ingredients include garlic, basil, oregano, onion, and black pepper.
How much seasoning should I use per batch?
Start with 2-3 tablespoons per 500g of mince for bolognese. Adjust based on your taste preference. For meat rubs, use enough to coat the surface evenly (approximately 1-2 tablespoons per kg of meat).
Can I use this for other pasta sauces?
Yes. The Italian herb blend works for any pasta sauce that benefits from garlic, basil, and oregano flavors. Use in marinara sauce, arrabbiata, or meat-based pasta sauces.
Can I use this on vegetables?
Yes. Shake the seasoning over roasted vegetables, grilled eggplant, or zucchini for Italian-inspired flavors.
Is Spag Bol Seasoning on display at your showroom?
Yes. Misty Gully Spag Bol Seasoning is on display at our Wetherill Park showroom alongside our range of Misty Gully rubs, seasonings, and BBQ products. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.
FAQs
General
1. What makes Misty Gully Rubs different from supermarket rubs?
Most supermarket rubs are made for everyday grilling and play it pretty safe with flavour. Misty Gully is built for BBQ people, so the blends are designed to work with smoke, build a proper bark on a long cook, and actually taste like something. Once you try them side by side, it's hard to go back.
2. Are Misty Gully Rubs suitable for all types of BBQ?
Absolutely. They shine on a smoker but work just as well on a kamado, kettle, or gas grill. We use them on our Big Green Eggs here at BBQ Republic and they deliver every time, whether it's a 12 hour brisket or a quick cook of chicken thighs on a weeknight.
3. Where are Misty Gully Rubs made?
Misty Gully is proudly Australian made, which is a big part of why we stock them. You get a seriously good rub without paying a premium to import something from the US, and you're supporting a local brand that actually knows Australian BBQ culture.
4. How much rub should I use?
There's no hard rule but a good starting point is to coat your meat generously enough that you can see the rub on every surface, then pat it down so it sticks. For big cuts like brisket or pork shoulder, don't be shy with it. You can always dial it back on your next cook once you find what works for you.
5. How far in advance should I apply the rub?
It depends on the cook and your preference. Applying the rub a few hours before or even the night before gives the salt time to work into the meat and helps build a better bark. That said, if you're short on time, right before the cook still works fine and you'll get a great result either way.
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