Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 Servings
I love Bolognese! I am so grateful to my mom for teaching me how to cook this amazing dish. What I love the most about this recipe is the rich taste of the Pecorino Romano. Oh, man, be very generous with the amount of cheese you are going to add. Just do it and thank me later! Serve this over spaghetti pasta and you have yourself a meal to remember! Feel free to add more ingredients if you want. Have a blessed day, friends. Enjoy!
1/4 c 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 lb ground chuck beef
1 28-oz can crushed tomatoes
1/4 c flat-leaf Italian parsley chopped
8 fresh basil leaves chopped
Salt and freshly ground black pepper
1/4 c freshly grated Pecorino Romano
Step 1: Place a large skillet on the stove and turn the heat to medium.
Step 2: Add in olive oil and allow it to become hot.
Step 3: Add in the garlic and onion, then sauté for about 8 minutes or until aromatic and translucent.
Step 4: Add in the carrot and celery, then sauté for about 5 minutes.
Step 5: Turn the heat up to high and add in the ground beef, then sauté for about 10 minutes or until crumbly and brown.
Step 6: Add in the parsley, tomatoes, and basil.
Step 7: Reduce the heat to medium-low and cook until the texture becomes thick.
Step 8: Sprinkle salt and pepper to taste.
Step 9: Simmer for about 30 minutes or until the done.
Step 10: Sprinkle a generous amount of Pecorino Romano on top.
Step 11: Serve and enjoy!
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