Peel the onion and carrot and dice them finely. Prepare the rice noodles according to the packet instructions, or cook them directly later.
Heat the olive oil in a frying pan or wide pan. Soften the onion and carrot in it over a low heat.
Add the beef mince and fry until crumbly. Season with salt and freshly ground pepper.
Stir in the tomato purée and toast it briefly. Add the chopped tomatoes and herbes de Provence or oregano and simmer everything gently until the sauce is rounded and slightly thickened.
Cook the rice noodles if you haven't already, and drain well. Add them to the sauce or divide them between plates separately.
Serve the bolognese hot with the soft rice noodles and finish with a little extra pepper if you like.
Good to know
Sometimes you just need something down-to-earth. This bolognese is easy, warm and just right when you fancy an unhurried, good meal.
Swaps
Wide rice noodles → brown rice or millet (more fibre) | Beef mince → lentils (more fibre, plant protein) | Olive oil → avocado oil (similarly heat-stable) | Carrot → celery (a little more savoury, also contains fibre)
Allergens
The recipe is gluten-free if the rice noodles are labelled accordingly. Typical allergens are rare here; well suited to children when mildly seasoned, and during pregnancy no concern if the beef mince is cooked right through.