Bolognese sauce with minced meat

Votes: 3

Time: 55 min.
Complexity: easily
Servings: 6

What's the first thing that comes to mind when you think of Italian cuisine? Most likely, pizza, pasta, and maybe lasagna. And of course, the most traditional sauce – Bolognese. The simple combination of tomatoes and basil is considered a hallmark of Italy. Meat sauce works well with both pasta and lasagna.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g ground beef from the shoulder
1/4 cup olive oil
1 medium onion, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
1 can (800 g) of pureed tomatoes
1/4 cup parsley, chopped
8 basil leaves, chopped
1/4 tbsp. grated Pecorino Romano cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, celery, carrot, onions, garlic, Pecorino Romano cheese, tomato sauce, basil, parsley

Cooking the dish according to the recipe:

Heat the olive oil in a large skillet. When it's almost smoking, add the onion and garlic and sauté over medium heat for about 8 minutes, until the onion is very soft. Add the celery and carrots and sauté for 5 minutes.
Increase the heat to high and add the ground beef. Cook, stirring occasionally to break up any large lumps, until the meat is no longer pink, about 10 minutes.

Add the tomatoes, parsley, and basil and cook over medium-low heat until the sauce thickens. Season with salt and pepper. Cooking time is about 30 minutes. Finish by sprinkling with Pecorino Romano cheese.

Categories:

recipe / Sauces / Gravies / Italian cuisine / Giada De Laurentiis

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