Simple Bolognese Sauce Recipe shared by Maria Scandariato Adapted from Giada De Laurentiis This is a quick go to recipe and a family favorite. It can be made ahead, frozen, and served to impress! Top your favorite pasta - I like spaghetti and my son likes cellentani - and he usually wins! First time you make it follow the directions - and then modify for your own personal taste! Ingredients 1/4 cup extra-virgin olive oil (if you don’t have this type of oil - use what you have, but note that it will change the taste) 1 medium onion, coarsely chopped (I use a food processor to save time - and add the garlic in with it - but use pulse and make sure the onion doesn’t get juicy) 2 garlic cloves, peeled and coarsely chopped (I use 1 clove - not a fan of too much garlic - I’m a bad Italian - and chop it with the onion in the food processor) 1 celery stalk, coarsely chopped (I use two) 1 carrot, coarsely chopped (I use more than that - at least two) 1 pound ground chuck beef (85% fat - note that you need the fat in the meet) One 28-ounce can crushed tomatoes (any brand will do) 1/4 cup flat-leaf Italian parsley, chopped (I sometime don’t chop and just trough it in- but my family doesn’t mind) 8 fresh basil leaves, chopped (I love basil- so sometimes I add more) Salt and freshly ground black pepper (I actually end up putting about a teaspoon of salt and ¼ teaspoon of pepper - put remember that salt adds flavor and pepper changes flavor - add in moderation - once it’s in you can’t talk it out) 1/4 cup freshly grated Pecorino Romano (I buy it pre-grated - you can get it in the grocery store - if you have parmesan cheese you can use that, but it’s definitely a different flavor - also note that if you are allergic to goat’s milk - ensure that the romano isn’t made with goat’s milk)bigger one - it’s totally fine) ● In a large skillet heat the 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 10 minutes. ● Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. (I set a timer for 30 minutes - and sometimes cook longer - I like it thinker ● Season with salt and pepper. ● When timer goes off - add Pecorino Romano directly to the sauce and stir in ● Taste for a proper amount of salt - add more if you feel it’s needed. Meanwhile - bring a large pot of water to boil, once boiling add salt - and add pasta of your choice - following cooking instructions on the box Drain pasta put in a bowl or on dish, top with bolognese sauce, garnish with fresh basil and extra romano cheese, if so desire! Buon Appatito! .