Quick lentil Bolognese pasta

Peel the onion and carrot with the vegetable peeler. Finely chop the onion and cut the carrot into tiny dice. Chop a few sprigs of parsley, about half the bunch.

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

Heat the olive oil in the skillet over medium-high heat. Cook the onion and carrot, stirring, until the onion is translucent.

Add the 300 g of meat and break it up with the spoon. Cook over high heat until there's no pink left, then salt and pepper.

Drain and rinse the 2 cans of lentils, then add them to the skillet with the 400 g of crushed tomatoes. Mix well.

Turn the heat down to medium-low and let it simmer gently, stirring now and then. The meat should be cooked all the way through (at least 70 °C). Adjust the salt and pepper.

Drop the 180 g of pasta into the boiling water and cook for the time on the package. Save a small glass of pasta water, then drain.

Tip the pasta into the skillet and toss, adding a little pasta water if the sauce is too thick. Sprinkle with the rest of the parsley and serve right away.