Bolognese Sauce

I have been making this sauce for years. It’s Giada’s recipe. It is such a hearty, filling meat sauce. Everyone I’ve made it for loves it. And, it freezes very well. (I actually make a double batch every year before my family vacations in Lake George, NY. We defrost it and have a pasta dinner one night when we’re sick of dining out.) So, when my close friend Lorena had her first baby a few weeks ago, I knew it would be perfect for her! (Baby Nathan, by the way, is so freaking cute!!)

Start with all the chopping…(I made a double batch, so my pictures are a bit misleading.)

Chop 1 onion and 2 garlic cloves.

Heat 1/4 cup EVOO in a large skillet or pot over medium-high heat.

Once the oil is warm, add the garlic and onion and stir.

While that cooks, dice up 1 carrot and 1 stalk of celery.

Once the garlic and onion are tender and golden (about 8 minutes), add the carrots and celery. Stir.

While the carrots and the celery soften up, mince up some parsley and chiffonade basil (or as my fashionista sister say, “chiffon some basil!”).

To chiffonade the basil, pile up some leaves and roll like a cigar.

Run your know through the rolled basil, creating “ribbons”.

Once the carrots and celery are tender (about 7 minutes), add about 1.3 pounds of ground chuck.

Break the meat up with a wooden spoon.

While the meat browns (make sure you stir it occasionally), open 1 large can of crushed tomatoes (28 ounces).

When the meat is completely browned, add the parsley, basil, and crushed tomatoes.

Stir to mix everything up.

Reduce the heat to low, season with s&p, and let simmer for about 30 minutes. (I stirred every now and then.)
Once the sauce has thickened, add some grated Parmesan cheese.