Put the macaroni in a deep pot so that the water covers them. Add 1 tbsp salt and 2 tbsp olive oil and boil until ready, keeping in mind the package directions.
Heat 3 1/3 tbsp (50 ml) olive oil and braise the finely chopped onions until softened. Add the finely diced carrot and pressed garlic. Fry another 3-4 min., then add the mince and braise, taking care not to have clumps form. Fry for another 4-5 min.
Serve the macaroni with the Bolognese sauce generously poured on top and sprinkled with plenty of finely grated parmesan.