Bolognese Sauce

Information

• 🍳 Cook time: ~2 hours
• 🍽 Serving size: 4 portions

Ingredients

• 4 spoons extra-virgin olive oil
• 1 medium onion (coarsely chopped)
• 2 garlic cloves (peeled and coarsely chopped)
• 1 carrot (coarsely chopped)
• 500g ground chuck beef
• 800g cherry tomatoes, crushed
• parsley
• basil leaves (chopped)
• salt and freshly ground black pepper
• grated pecorino romano
• pasta, such as mezzi rigatoni or pappardelle

Instructions

1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat (140C) until the oni ons become very soft, about 8 minutes.
2. Add the celery and carrot and saute for 5 minutes.
3. Raise the heat to high (160C) and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until mea t is no longer pink, about 10 minutes. Remove all this stuff from the pan.
4. Add the crushed, peeled tomatoes into the pan, stir immediately to prevent scorching, mantain temp at ~100C, 12-15 minutes. Reduce h eat if bubbling aggressively. Finish the bolognese with Pecorino Romano.
5. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 8 to 9 minutes.