for 4 person

Macaroni

250 g	pasta (e.g. macaroni)
	salted water, boiling
½ tbsp	olive oil

Bolognese

	oil for frying
400 g	minced meat (beef and pork)
¾ tsp	salt
a little	pepper
1	onion, finely chopped
3 tbsp	tomato puree
400 g	courgettes, lengthwise halved, in approx. 2 cm wide pieces
500 g	tomatoes, cut into slices approx. 1 cm wide
100 g	carrots, coarsely grated
2 sprig	thyme
¼ tsp	salt

Serve

1	apple, cut into approx. 1 cm cubes
1	organic lemon, use a little grated zest and 1 tbsp of juice
80 g	grated Gruyère
2 sprig	thyme, leaves torn off

How it's done

Macaroni

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 300 ml of the cooking water, set aside. Return the pasta to the pan, add the oil, keep warm.

Bolognese

Heat the oil in a cooking pot. Brown the meat for approx. 5 mins. per batch, remove, season. Reduce the heat, add a dash of oil to the same pan. Add the onion, sauté. Add the tomato puree and all the other ingredients up to and including the thyme, cook briefly. Add the reserved pasta water, bring to the boil, cook for approx. 5 mins. Return the meat to the pan, cover and simmer for approx. 15 mins. Remove the lid and continue to simmer for 5 mins. Remove the thyme sprig, season with salt.

Serve

Mix the apple, lemon zest and juice. Serve the bolognese with the vegetable macaroni. Sprinkle with the cheese and thyme, serve with the diced apple.

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