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Simple Bolognese


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  • 1/4 cup 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 pound ground chuck beef
  • 1 can crushed tomatoes - (28 oz)
  • 1/4 cup flat-leaf Italian parsley chiffonaded
  • 8 fresh basil leaves chiffonaded
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup freshly-grated Pecorino Romano


Servings 6


Step 1

In a 6-quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes.

Raise heat to high and add the ground beef. Saute, 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.

This recipe yields 6 servings.

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