1 tablespoon olive oil
20g butter
2 brown onions, halved, finely chopped
3 garlic cloves, crushed
500g pork mince
2 tbs tomato paste
1/2 cup sweet white wine
1/2 cup chicken stock
1 x 400g can diced tomatoes
2 tablespoon dried oregano
1.5 tbs Thyme
1 tsb nutmeg
Salt & freshly ground black pepper
3 tbs fresh continental parsley, loosely packed, coarsely chopped
375g dried thin spaghetti
80g parmesan, to serve

Heat oil and butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
Add the tomato paste, wine, diced tomato, oregano, thyme and nutmeg, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 30 min or until sauce thickens. Taste and season with salt and pepper. Stir in the parsley.
Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain.
Diivide the spaghetti among bowls and spoon over bolognaise sauce. Grate over the parmesan and serve immediately.