2 teaspoons olive oil1 medium onion, coarsely chopped
2 garlic cloves,peeled and minced
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef 1/2 pound ground pork
1 can crushed tomatoes — (28-ounce)
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped (Or 1 1/2 tsp dried basil)
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
Directions:
In a 6 quart pot, add the extra-virgin olive oil.
When hot, 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 pork. 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,covered, over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning. Serve hot.