My son emailed me for this recipe which is adapted from a cookbook written by Giada DeLaurentos. I good sauce it is unusual as usually a Bolognese sauce has milk to tenderize the meat. This is a winner though and if you simmer simmer simmer you end up with a tasty sauce that is good on anything, even if you do like I do and eat it out of a bowl for breakfast. I use dried Italian seasoning to replace the fresh herbs and still it is a winner. You will not be sorry that you have adapted this for your own use!!!!! Thanks Giada !!!
1/4 cup extra-virgin olive oil
1 med onion, small dice
2 cloves garlic, peeled and finely chopped
1 celery stalk, fine dice
1 carrot, fine dice
1 lb 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 or Parmesan Cheese
In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, 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 with Pecorino Romano or Parmesan. Check for seasoning. Serve hot.