SIMPLE BOLOGNESE
- ¼ cup extra-virgin olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, minced
- 1 carrot, peeled and minced
- 1 pound ground beef chuck
- 1 (28-ounce) can crushed tomatoes
- ¼ cup chopped fresh flat-leaf parsley
- 8 fresh basil leaves, chopped
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¼ cup freshly grated Pecorino Romano cheese
Instructions:
It’s just as rich and mouthwatering as the more timeconsuming traditional recipe; I promise you won’t know the difference.
- In a Large Skillet, heat the oil over a medium flame.
- When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes.
- Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes.
- Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)