Homemade whole wheat pasta Bolognese with Parmesan

Fill the large saucepan with water, add a good pinch of salt and bring to a boil over high heat while you prep the veggies.

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

Heat the 2 tbsp of olive oil in the skillet over medium-high heat, then cook the onions and carrots, stirring.

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

Pour in the 400 g of crushed tomatoes, stir, cover and let it simmer over low heat. Stir now and then and add a little water if the sauce sticks.

When the water boils, drop in the 200 g of whole wheat pasta and cook for the time on the package, usually 9 to 11 min. Taste a piece to check it's tender.

Save a small glass of pasta water, then drain the pasta. Check that the meat is cooked all the way through, adjust the salt and pepper, then toss the pasta and sauce together.

Divide the pasta between two plates and sprinkle each one with half of the 40 g of grated Parmesan, so 20 g per plate.