Simple Bolognese - Spagetti Sauce

By á-46

Ingredients

• 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 (80/20)
• 1 lb mix of hot and mild italian sausages
• 1 (28-ounce) can crushed tomatoes
• 1 can tomato paste
• italian seasoning to taste
• 1/4 cup flat-leaf Italian parsley, chiffonade
• 8 fresh basil leaves, chiffonade
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Pecorino Romano
• 1 cup red wine
• May substitute chicken or turkey sausage for italian pork sausage.

Preparation

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 and italian sausage. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes.

Add the tomatoes,italian seasoning parsley and basil and red wine and cook over medium low heat until the sauce thickens, about 1+ hours.

Finish bolognese with Pecorino Romano. Check for seasoning.

recipe by Gaida deLaurentis