Ingredients:
28 Ounce(wt)s tomatoes, crushed
0.25 Cup parsley, flat-leaf chiffonade
8 Each basil, fresh chiffonade
1 to taste salt and pepper
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Directions:
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 Bolognese with Pecorino Romano. Check for seasoning. Serve hot. |