Quick whole wheat pasta Bolognese

Fill the large saucepan with about 1.5 L of water, add the pinch of salt and bring to a boil over high heat. While it heats up, prep the veggies.

Peel the 2 onions and the 2 carrots, then slice the onions and cut the carrots into small dice or grate them. Peel and chop the 2 garlic cloves.

Heat the olive oil in the sauté pan over medium heat. Add the onions and carrots and cook them, stirring.

Add the garlic and the 300 g of ground beef. Break it up with the spoon and cook it until there's no pink left at all, at least 70 °C in the center.

Pour in the 400 g of crushed tomatoes, the dried basil, the pepper and a little salt. Cover and let it simmer over low heat, stirring now and then.

When the water boils, add the 260 g of whole wheat pasta, starting it as soon as the sauce is simmering. Cook it 10 to 11 min, stirring at the start, until tender.

Drain the pasta, saving a small glass of pasta water. Tip it into the sauté pan and toss, adding a little pasta water if the sauce is too thick.