Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra virgin olive oil
  • 1 onion (minced)
  • 2 cloves garlic (minced)
  • 1 stalk celery (minced)
  • 1 carrot (peeled and minced)
  • 1 pound ground chuck
  • 28 ounce crushed tomatoes (canned)
  • 1/4 cup flat leaf parsley (chopped)
  • 8 basil leaves (chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup Pecorino Romano cheese (freshly grated)
  • 1/2 pound dried pasta

Instruction

  • Over medium heat, heat the oil in a medium skillet.  When almost smoking, add the onion and garlic and sauté for about 8 minutes. 
  • Add the celery and carrot and sauté for about 5 more minutes. 
  • Increase the heat to high and add the ground chuck.  Brown the meat, breaking up large clumps for about 10 minutes or until meat is no longer pink. 
  • Add the tomatoes, parsley, basil, 1/2 teaspoon each of salt and pepper.  Reduce the heat to medium-low and simmer for about 30 minutes. 
  • While sauce is simmering, cook pasta according to directions.  Drain. 
  • Add pasta to sauce and stir in the Pecorino Romano cheese and adjust salt and pepper to taste.