The Best Bolognese

This sauce has become my boys favorite. They start circling the kitchen when the garlic hits the pan and don't leave me alone until they are stuffing their faces. It's crazy easy and once you've made this, you WON'T go back to Prego. So throw on your apron and open a bottle of red....after all, nothing says 'safe' like alcohol and sharp knives!

Enjoy!

Amazing Bolognese

1/4 cup olive oil

1 medium onion, minced

2 cloves garlic, minced

1 celery stalk, minced

2 carrots, peeled and minced

1 lb. ground beef....but I used bison tonight and it was gooooood!

28 oz. can crushed tomatoes

1/4 cup flat leaf Italian parsley, chopped

10 fresh basil leaves, chopped

salt/pepper to taste

1/2 cup of grated Pecorino Romano cheese

Heat the oil over a medium flame. When you can smell the oil, throw in the onion and garlic. Saute. Add celery and carrots. Saute some more. (My directions are so clear aren't they) Pump up the heat and add the beef. Saute until meat isn't pink and you aren't going to poison anyone.

Add tomatoes, herbs, salt and pepper. Cook over low heat, simmering, for about 30 minutes. Just before serving, stir in the cheese. Feel free to pile on even more cheese when dishing it up.

Serve over 1 pound of your favorite pasta.

IMPORTANT NOTE: When boiling your pasta, reserve 1/2 cup of pasta water to thin the sauce if it's too thick for your liking. I never pour out all my pasta water for this reason:)

xxoo
The Fowl Housewife