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BG Diet
  • 0:15 Prep
  • 0:45 Cook
  • 6 Servings


  • 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 dried oregano
  • Large pinch ground nutmeg
  • 2 teaspoons SPLENDA® Granular
  • 1/2 cup water
  • 500g thin spaghetti
  • Fresh basil leaves, to serve
  • Parmesan cheese, shaved, to serve


  • 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, SPLENDA® 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.

Source: taste.com.au


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