Like I mentioned in my last post, Chip and I had an awesome pasta bolognese for dinner this past Friday. We got our recipe from Giada’s Everyday Italian and will definitely be making it again! I’ve only done a few recipes from this cookbook, but all of them have turned out great. It probably helps that I have a serious love for Italian food. If only carbs were as good for us as veggies… #ieatcarbslikeachamp
Here’s the recipe! Enjoy!
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, minced
- 1 carrot, peeled and minced
- 1 pound ground beef chuck
- 1 28-ounce can crushed tomatoes
- 1/4 cup chopped fresh flat-leaf parsley (we could only find regular parsley and it worked just fine)
- 8 fresh basil leaves, chopped
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup freshly grated Pecorino Romano cheese
- In a large skillet, heat the olive oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is very tender, about 8 minutes (ps – sauteeing garlic and onion is one of my favorite smells in the world).
- Add the celery and carrot and saute for 5 minutes.
- Increase the heat to high, add the ground beef, and saute until the meat is no longer pink, breaking up any large lumps, about 10 minutes.
- Add the tomatoes, parsley, basil, and 1/2 teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes (ours cooked a lot faster, the sauce was thick by about 20 minutes so keep an eye on it!).
- Stir in the cheese, then season with more salt and pepper to taste.
- Serve with pasta and enjoy!
Note: Makes about 1 quart of sauce (serves 4 over a pound of pasta as a main course); the sauce can be made one day head. Cool, then cover and refrigerate. Rewarm over medium heat before using.