Light whole wheat pasta Bolognese

Fill the large saucepan with water, add a good pinch of salt and bring to a boil over high heat. Cover it to speed things up.

Peel the onion, the carrot and the garlic clove. Cut the onion and carrot into small dice and finely chop the garlic.

Heat the olive oil in the skillet over medium heat, then add the onion and carrot. Cook them, stirring, until they soften, then add the garlic for 30 seconds.

Add the 300 g of ground beef and break it up with the wooden spoon. Cook over medium-high heat until there's no pink left, the meat should be cooked all the way through.

Pour in the peeled tomatoes and crush them with the spoon. Add the dried basil, salt and pepper, then stir.

Turn the heat down to low and let it simmer uncovered, stirring now and then. If the sauce gets too thick, add a tiny splash of water.

While the sauce simmers, drop the 200 g of whole wheat pasta into the boiling water. Cook for the time on the package, usually 10 to 12 minutes, tasting at the end.

Drain the pasta, saving a small glass of pasta water. Taste the sauce, adjust the salt and pepper, then toss it with the pasta and serve right away.