Whole-wheat pasta with organic Bolognese sauce and baked Kaiser vegetables

Ingredients for 2 servings:

• 200 g whole wheat pasta (spirals)
• 1 liter of water
• 1 tsp Himalayan salt
• 300 g vegetables (organic Kaisergemüse)
• 500 ml water
• 1 pinch of Himalayan salt
• 2 tbsp rapeseed oil
• 400 g minced beef (organic)
• 3 vine tomatoes
• 1 tbsp, heaped tomato paste
• 1 onion(s)
• 2 garlic cloves
• 1 pepper, red
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp basil
• 1 tsp Himalayan salt
• 1 tsp, heaped vegetable broth, granulated (organic)
• 1 pinch of cayenne pepper
• 80 g cheese (Gouda with mozzarella, 17% fat), grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

light to medium spiciness

Heat the rapeseed oil in a pan and fry the ground beef. Peel and dice the onion and add it, sautéing briefly. Add the tomato paste and fry it. Wash the chili pepper, remove the stalk, and slice it. Peel the garlic cloves. Wash the tomatoes and cut them into eighths. Place everything in a food processor and chop finely. Pour the resulting cold tomato sauce over the fried ground beef mixture and stir. Season with Himalayan salt, oregano, basil, thyme, and cayenne pepper and simmer with the lid on for about 15 minutes. Add the whole-wheat pasta, water, and salt, and cook until al dente. Add the Kaisergemüse, water, and salt, and cook until al dente. Drain the pasta in a colander, add it to the meat sauce, and mix. Divide the pasta and minced beef mixture between two plates. Add the Kaisergemüse on top, spread the cheese on top and bake in the oven at 220 °C top heat.