Our best ever spaghetti bolognese recipe

 Spaghetti bolognese, or spag bol, as it's affectionately known in Australia, is what most of us would consider to be the quintessential Italian meal. However, In Italy, the thick, slow-cooked Bolognese sauce is usually served with flat pasta or in a lasagne. This spaghetti bolognese recipe really is a great recipe. It's absolutely delicious, and here's why we love it so.

Why is this our favourite spaghetti bolognese recipe?

Our version starts with a soffritto mix of finely chopped onion, celery and carrot (plus garlic) and is flavoured further by diced tomatoes, oregano and nutmeg. This particular spaghetti bolognese recipe is diabetes-friendly, making it suitable for everyone's dinner. It's easy to make spaghetti bolognese at home on any night of the week, and you can freeze the ground beef meat mixture for future use. You'll thank yourself later! Our best spaghetti bolognese recipe (and yes, that's a big call) is one kids will love, adults will crave and ticks the nutritional boxes!

If this classic spaghetti bolognese is a favourite in your home,

• Step 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.

  

• Step 2
  Add paste, tomatoes, oregano, nutmeg, sweetener and water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

  

• Step 3
  Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

  

• Step 4
  Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil.