Spaghetti Bolognese

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 regular
• 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:

• 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 6-8 minutes or until browned.
• Add paste, tomatoes, oregano, nutmeg, sweetener and 1/2 cup of cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20-30 minutes or until thick. Season with salt and pepper.
• Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender and drain.
• Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil.