Ingredients
- Extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 lb ground chuck beef
- 1 ½ cups cherry tomatoes, crushed
- ¼ cup flat-leaf Italian parsley, chopped
- ¼ cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- ½ cup Pecorino Romano cheese, freshly grated
- 12 oz pasta (such as pappardelle)
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking until soft (about 8 minutes).
- Add Vegetables: Stir in chopped celery and carrot, sautéing for another 5 minutes.
- Cook the Beef: Increase heat to high, add ground beef, and cook until no longer pink, breaking up any large pieces (about 10 minutes).
- Simmer the Sauce: Stir in crushed tomatoes, parsley, and basil. Reduce heat to medium-low and let the sauce simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.
- Combine & Serve: Toss the cooked pasta with the Bolognese sauce. Serve topped with freshly grated Pecorino Romano.
Notes
- For a thicker sauce, let it simmer longer or add a small amount of tomato paste.
- You can substitute canned diced tomatoes for cherry tomatoes.
- Pappardelle, tagliatelle, or fettuccine work best with Bolognese sauce.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
