Homemade Bolognese pasta

Fill the large saucepan with 2 l of water, cover and put it over high heat. Keep it hot for the pasta, you'll salt it right before the pasta goes in.

Peel the 2 onions and the 2 carrots. Thinly slice the onions and cut the carrots into small dice so they cook fast.

Heat the 2 tbsp of olive oil in the sauté pan over medium-high heat. Add the onions and carrots with a pinch of salt and cook, stirring.

Add the 300 g of ground beef and break it up with the wooden spoon. Cook until there's no pink left at all.

Add the 2 tbsp of tomato paste and cook it 1 minute, stirring. Pour in the 400 g of peeled tomatoes, crushing them as you go, then half a glass of hot tap water, salt and pepper.

Partly cover and let it simmer over low heat, stirring now and then. The meat should be cooked all the way through, with no pink left. The sauce should be thick.

While the sauce simmers, salt the boiling water and drop in the 200 g of pasta. Cook for the time on the package, about 10 to 12 min, stirring at the start. Before draining, set aside half a glass of pasta water.

Drain the pasta and tip it into the sauté pan with the sauce. Toss 1 minute over low heat, with a little of the pasta water you saved if the sauce is too thick, and add pepper.