Light whole wheat pasta Bolognese with green salad

Fill the large saucepan with water, add the pinch of salt and put it over high heat until it boils. Don't add the pasta yet.

Peel the onion (80 g) and the carrot (80 g), then cut them into really small dice so they cook fast.

Heat the olive oil (1 tbsp) in the skillet over medium heat, then cook the onion and carrot, stirring.

Add the ground beef (250 g) and break it up with the spoon. Cook until there's no pink left at all, it should be cooked all the way through (at least 70 °C).

Meanwhile, put the whole wheat pasta (200 g) in the boiling water and cook it 10 to 12 min, stirring now and then.

Add the tomato paste (2 tbsp), the red wine (5 cl) if you're using it, the basil (1/2 tsp) and the pepper. Let it simmer over low heat while stirring, with a little pasta water if it sticks.

Put the green salad (100 g) in the mixing bowl, no heavy dressing: it's there to go with the dish.

Drain the pasta in the colander, saving a little pasta water, then toss it with the sauce over low heat. Serve with the salad.