Ingredients
- 1/4 cup extra-virgin essential olive oil
- 1 medium onion, coarsely chopped
- 2 garlic clove cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef
- 1 (28-ounce) can crushed tomato plants
- 1/4 cup flat-leaf Italian parsley, chopped
- 8 fresh tulsi leaves, chopped
- Salt and freshly ground pepper
- 1/4 cup freshly grated Pecorino Romano
Directions
Inside a large skillet heat the essential olive oil. When almost smoking, add some onion and garlic clove and saute over medium heat before the onions become very soft, 8 minutes. Add some celery and carrot and saute for five minutes. Raise heat to high and add some hamburger. Saute, stirring frequently and splitting up any large protuberances and prepare until meat is not pink, about ten minutes. Add some tomato plants, parsley and tulsi and prepare over medium low heat before the sauce thickens. Season with pepper and salt. This can take roughly 1/2 hour. Finish bolognese with Pecorino Romano.
Recipe thanks to Giada De Laurentiis
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