Ingredients|
| 1 tbsp extra virgin olive oil |
| 2 cloves garlic diced |
| 1 brown onion, finely chopped |
| 1 carrot, finely chopped |
| 1 celery stick, finely chopped |
| 500g minced beef |
| ⅓ cup tomato paste |
| 2 x 400g cans diced tomatoes |
| 1 tsp oregano |
| Large pinch ground nutmeg |
| 2 tsp sugar |
| ½ cup water |
| 500g thin spaghetti |
| Fresh basil leaves (to serve) |
| Parmesan cheese, shaved (to serve) |
|
|
| SERVES: 4 |
|
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 to 8 minutes or until browned. |
|
|
| Add tomato paste, tomatoes, oregano, nutmeg, sugar and ½ 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. |
|
|
| Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. |
|
|
| Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil. |
|