Simple Bolognese

Recipe from Giada De Laurentiis

Yield: 6 Servings


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 celery stalk, coarsely chopped (I typically add additional celery)
  • 1 carrot, coarsely chopped
  • 1 pound ground chuck beef (I substitute half of the ground beef for ground pork)
  • 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


  1. 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.
  2. Add the celery and carrot and saute for 5 minutes.
  3. 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.
  4. 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.
  5. Check for seasoning.
  6. Serve hot.