Recipe courtesy of Giada De Laurentiis
Episode: Polenta Party
Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

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
  • 1 (28-ounce) can crushed tomatoes
  • 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

Directions

Watch how to make this recipe.

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.

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