Photo: Simple Bolognese Recipe
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
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.
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By chef rhonda #2
new york, NY
on February 08, 2012
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very nice and easy to make. I added 6 oz. of tomato paste and let it simmer with lid partially covered for 1 hour to thicken, stirring occasionally. Worked and tasted great!
By skbates
Dallas, TX
on October 31, 2011
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Delicious sauce full of veggies. I served this at a dinner party and wine tasting, and everyone loved it. This sauce is thinner than I expected, but I enjoyed the departure. I froze the leftover sauce and thickened with a grated parm after thawing for an easy weeknight dinner the following week. It was even better the second time around.
By gottaluvit!
Dallas, TX
on October 16, 2011
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This was a simple recipe to prepare, however, it seemed a bit too oily and thin, so I elected to add a 6 oz can of tomato paste to thicken it. I also salted & peppered throughout the vegetable-rendering process, to layer the flavors. I then added cup of very good red wine to add another dimension of flavor.
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