SIMPLE BOLOGNESE

SIMPLE BOLOGNESE


When we were kids, this was our favorite sauce, hands down. I used to love it on everything pasta, rice, bread, potatoes, and polenta you
name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quickthan the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any
type of pasta shape.

MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE


¼ cup extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground beef chuck
1 (28-ounce) can crushed tomatoes
¼ cup chopped fresh flat-leaf parsley
8 fresh basil leaves, chopped
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup freshly grated Pecorino Romano cheese
In a Large Skillet, heat the oi l over a medi um flame. When almost smoki ng, add the oni on and garli c and sauté unti l the oni on i s very tender, abo8 mi nutes. Add the celery and carrot and sauté for 5 mi nutes. Increase the heat to high, add the ground beef, and sauté until the meat i s no longer
pi nk, breaki ng up any large lumps, about 10 mi nutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over
medium-low heat unti l the sauce thickens, about 30 mi nutes. Stir in the cheese, then season wi th more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)