Like many Aussie kids, spag bol was a staple in our house growing up. The first night of winter school holidays on Rottnest Island, we grommets would gather around a huge pot of Mum’s spag bol. Friday nights during the swimming and rugby seasons, spag bol. This was the very first recipe I wrote down as a budding home chef, and that very same water-and-food-stained handwritten page has finally made it to digital print.