When we were kids, this was our favorite sauce, hands down. I used to love it on everythingāpasta, rice, bread, potatoes, and polentaāyou name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. Itās just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you wonāt know the difference. Now that Iām all grown up, I try not to use bolognese for everything, but itās tempting because itās perfect as a sauce for any type of pasta shape.
Recipe information
Yield
makes about 1 quart; serves 4 over a pound of pasta as a main course
Ingredients
Preparation
In a large skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sautƩ until the onion is very tender, about 8 minutes. Add the celery and carrot and sautƩ for 5 minutes. Increase the heat to high, add the ground beef, and sautƩ until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and 1/2 teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
