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    Simple Bolognese View Edit

    Servings: Not specified

    Directions

    In a 6 quart pot, add extra-virgin 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 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning. Serve hot.

    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, chiffonade
    • 8 fresh basil leaves, chiffonade
    • Salt and freshly ground black pepper
    • 1/4 cup freshly grated Pecorino Romano

    Parsed from recipe text (no separate ingredient records).
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