It’s National Pasta Day!
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
1.) Pour olive oil in a big pot. Sauté onion and garlic till translucent on medium high for about 3 minutes. Stir constantly so it doesn’t burn. Toss in the chopped celery and carrots and season liberally with salt and pepper. Stir occasionally until soft, about 8 minutes.
2.) Add ground beef and cook through. Season again with salt and pepper. Pour in crushed tomatoes. Stir in basil and parsley. Season again with salt and pepper. Let simmer until sauce thickens, an hour or more is best! It just gets better as it simmers.
3.) 15 minutes before serving, cook pasta in boiling, salted water according to package instructions. Either heat buttered bread in oven or toast it. Make up a salad! Romaine lettuce, peppers, tomatoes – whatever you have and toss with Italian salad dressing.
5.) Plate drained pasta with heaping spoonful of bolognese sauce on top. Sprinkle with grated Parmesan cheese. Serve with salad and bread. Freeze leftover sauce in single serving freezer bags for next Friday’s dinner or future meals.