A meaty sauce that’s great with your favourite pasta.
cup extra-virgin olive oil
medium onion, coarsely chopped
garlic cloves, peeled and coarsely chopped
celery stalk, coarsely chopped
carrot, coarsely chopped
lb(s) ground chuck beef
can crushed tomatoes
cup flat-leaf Italian parsley, chopped
fresh basil leaves, chopped
Salt and freshly ground black pepper
cup freshly grated Pecorino Romano
In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.