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

Instructions

1. Watch how to make this recipe.
2. 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.
3. Serve hot.