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
- 1/4 cup freshly grated Pecorino Romano
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 34 reviews
By shanasons_10937148
Wesley Chapel, FL
on January 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious!!! Hearty and full of rich flavor! One of the best and easiest bolognese I have ever had. Definately a keeper:-
By julieatl1976
Atlanta, GA
on January 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was easy and delicious. I took plgates's suggestion and cooked the onions and other veggies (doubled all the veggie quantities in fat rendered from less than a quarter pound of pancetta (omit olive oil altogether - the flavor was amazing. I also drained the fat after cooking the ground beef, and before adding the tomatoes and other ingredients. I completely forgot to add the cheese at the end and didn't miss it at all. My fiance (who doesn't really love pasta at all LURVED it.
By plgates_12626435
Cornelius, 73
on October 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious alternative to time consuming bolognese. Rendered pancetta and used fat to cook onions and garlic. Cooked onion on low sauté for 15 minutes to semi-carmelize and sweeten onions (added garlic halfway thru. Took out cooked pancetta pieces after rendering and added back with meat. Used beef/veal/pork meat mixture. De-glazed pan with 1/2 c. good red wine. Also, drained off extra fat after cooking meat. Was sublime.
Read all 34 reviews