Simple Bolognese

Recipe By : Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 medium onion -- coarsely chopped
2 garlic cloves -- peeled and coarsely chopped
1 celery stalk -- coarsely chopped
1 carrot -- coarsely chopped
1 pound ground chuck beef
1 can crushed tomatoes -- (28-ounce)
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

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. Add the celery and carrot and saute for 5 minutes. 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. 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. Check for seasoning. Serve hot.