Homemade Bolognese pasta with green salad

Fill the large saucepan with water, add salt and put it over high heat to bring it to a boil while you make the sauce.

Peel the 2 onions and the 2 carrots, then chop them really fine with a knife so they melt into the sauce.

Heat 1 tbsp of olive oil in the skillet over medium heat, add the onions and carrots with a pinch of salt. Cook them, stirring, until they're tender.

Add the 300 g of ground beef, turn the heat up to medium-high and break it up with the spoon. Cook until there's no pink left at all.

Stir in the 4 tbsp of tomato paste, stir 1 min, then pour in the 20 cl of milk and 10 cl of water. Pepper, salt, and turn the heat down to low.

When the water is at a rolling boil, add the 240 g of pasta and cook for the time on the package, stirring now and then. Meanwhile, let the sauce simmer over low heat, giving it a stir from time to time.

Wash and dry the 160 g of salad greens and tear them into the mixing bowl. Mix 2 tsp of cider vinegar, 1 tbsp of olive oil, salt and pepper, then pour it over the salad right before serving.

Drain the pasta, saving a little pasta water. Toss it with the sauce in the skillet, add a little pasta water if it's too thick, check the pepper and serve with the salad.