Buckwheat pasta with Bolognese sauce

Ingredients for the Sauce (Serves 4):

• 500g 5% fat mincemeat
• 700g tomato sauce (e.g., Mutti Passata)
• 1 small onion
• 1 small carrot
• 1 piece of celery
• 1 bay leaf
• Salt and chili pepper
• Olive oil

Instructions:

1. Prepare the Vegetables:
   • Chop the onion, carrot, and celery finely (or cut them into large chunks if you’re short on time).
2. Saute the Vegetables:
   • In a pan, heat 2 teaspoons of olive oil over medium heat.
   • Add the chopped vegetables and the bay leaf to the pan.
   • Add 30ml of water to soften the vegetables without frying them.
   • Allow the vegetables to simmer until they start to soften.
3. Cook the Mincemeat:
   • Add the mincemeat to the pan with the softened vegetables.
   • Season with salt and stir until the meat starts cooking and turns brown.
4. Add the Tomato Sauce:
   • Once the meat is browned and the liquid starts to absorb, add the tomato sauce to the pan.
   • Stir well to combine.
5. Simmer the Sauce:
   • Cover the pan with a lid and bring the sauce to a boil.
   • Stir the sauce occasionally and taste it, adding extra salt if needed.
   • Cook for 20-30 minutes or until the sauce reaches your desired thickness.
6. Cook the Pasta:
   • In another pan, bring water to a boil.
   • Add salt to the boiling water and cook the pasta al dente according to the instructions on the packet (approximately 80g of pasta per adult).
7. Serve:
   • Serve the Bolognese sauce hot over the cooked pasta.
   • Sprinkle with chili pepper if desired, but avoid Parmesan cheese to prevent interference with iron absorption.

Enjoy! ❣️