Simple Bolognese

If you want to best capture this hearty sauce, serve with traditional tube-shaped pasta—like Rigatoni and Tortiglioni

Ingredients

• 1/4 cup extra-virgin olive oil

• 1 medium onion (coarsely chopped)

• 2 garlic cloves (peeled and coarsely chopped)

• 1 celery stalk (coarsely chopped)

• 1 carrot (coarsely chopped)

• 1 pound ground chuck beef

• 1 28-ounce can crushed tomatoes

• 1/4 cup flat-leaf Italian parsley (chopped)

• 8 fresh basil leaves (chopped)

• Salt and freshly ground black pepper

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• 1/4 cup freshly grated Pecorino Romano

Preparation

1. 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.

2. Add the celery and carrot and saute for 5 minutes.

3. 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.

4. Season with salt and pepper.

5. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. This will take approximately 1/2 hour.

6. Finish bolognese with Pecorino Romano.

Keywords: Main Pasta italian