Lazy Bolognese

1. Cook the pasta according to the package directions, and place the broccoli in a steamer basket to steam.

2. While the pasta is cooking, heat a large skillet over medium heat. Add the meat, season generously with salt, and break it apart while it cooks.

3. When the meat is cooked, add the pasta sauce and leftover roasted vegetables (if using). Add the pasta and mix to combine.

4. At some point in this process, make your salad: Add the minced shallot to the serving bowl with the sherry vinegar and a pinch of salt. Let it sit for a minute, then whisk in the Dijon mustard and olive oil. Add the greens, toss, and season with a little more salt and pepper. (If this is more than you have time for, keep it even simpler: Olive oil and balsamic vinegar are always a winning combination in my book.)

5. When you’re ready to eat, portion the pasta into bowls and serve the salad and broccoli on the table. If you want to zhuzh it up, add some red pepper flakes or Parmesan cheese.

Note: I added some roasted vegetables that I had made earlier in the week to this dish. I love to cut seasonal vegetables into bite-size pieces, cover them in olive oil and sea salt, and roast them for 45 minutes at 375°F. I do this every week and add them to salads, grain bowls, and pasta dishes like this to add more fiber and increase my vegetable intake. If you don’t have roasted vegetables at the ready, don’t let it hold you back from making this dish. Just omit it. This dinner is brimming with green things, so it’s really no big deal.