- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 3 carrots, chopped
- 1 pound ground beef (or ground turkey)
- 1 (28-ounce) can of crushed tomatoes (I use San Marzano)
- Fresh basil leaves, optional (around 5-8 depending on how much you like basil)
- Salt and freshly ground pepper
- Grated Pecorino Romano cheese (or grated Parmesan cheese)
- 1 pound of spaghetti or your favorite pasta shape
In a large skillet, heat the olive oil,
Once oil is very hot, add the onion and garlic and saute over medium heat until the onion become very soft and translucent, about 8 minutes.
Add the celery and carrot and saute until both are soft, about another 5-8 minutes.
Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up large lumps. Cook until meat is no longer pink, about 10 minutes.
Add the crushed tomatoes and basil and cook over medium-low heat for about 30 minutes until the sauce thickens.
Season with salt and pepper and finish the sauce with the Romano cheese.
While sauce cooks, boil water and cook your pasta.
Toss bolognese sauce with pasta and sprinkle with more grated cheese. Serve immediately.