spaghetti bolognaise

serves 4-6

Ingredients

1 tablespoon olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, trimmed, finely chopped

2 garlic cloves, crushed

500g beef mince

1/3 cup tomato paste

2 x 400g cans diced tomatoes

1 teaspoon Oregano Leaves

Large pinch ground nutmeg

2 teaspoons sweetener

1/2 cup water

500g thin spaghetti

Fresh basil leaves, to serve

Parmesan cheese, shaved, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
2. Add paste, tomatoes, oregano, nutmeg, and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
4. Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil.