Hearty beef Bolognese with basmati rice and toasted pine nuts

Ingredients (serves 6):

• 4 tablespoons olive oil
• 1 onion, chopped
• 3–4 garlic cloves, chopped
• 1 carrot, peeled and diced
• 1 small sweet potato, peeled and diced
• 700 grams (1.5 lbs) ground beef
• 100 grams (about 3.5 oz) tomato paste
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon sweet paprika
• Optional: 1 teaspoon ground cumin, 1 tablespoon crushed sweet chili flakes
• 2 cups (400 grams) basmati rice
• Handful of pine nuts, lightly toasted in a dry skillet

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(Photo: Efrat Moskovitz)

Instructions:

1. Heat 2 tablespoons of olive oil in a pot. Sauté the onion and garlic until slightly golden. Add the carrot and sweet potato and cook for a few more minutes until slightly softened.
2. Add the ground beef and cook, stirring and breaking it apart with two wooden spoons, until it loses its raw color.
3. Stir in the tomato paste, spices, and ¼ cup water. Bring to a boil, taste, and adjust seasoning if needed. Cover and simmer on low heat for about 30 minutes.
4. While the sauce simmers, prepare the rice: Heat 2 tablespoons of olive oil in a pot, add the rice, and sauté for about 2 minutes, stirring. Add 1 teaspoon salt and 4 cups boiling water. Stir, cover, and cook over very low heat for 15 minutes. Let rest, covered, for 10 more minutes.
5. To serve: Place generous spoonfuls of rice on each plate, top with plenty of the Bolognese sauce, and sprinkle with toasted pine nuts.