Making and eating pasta is my favorite! One of the coolest things about growing up in Europe is having access to different cultures and foods. I learned from a young age to try different foods and to appreciate different flavors. Pasta is definitely one of my favorites. Pair it with a good wine and I’m your date!
I went to Rome, Italy with my family one summer, and eating real Italian pasta in a local family-owned restaurant was a really cool experience. When I travel, I always want to eat at the restaurants where locals go to get the “real experience”.
But since I can’t be in Rome everyday, I like to make this easy & delicious bolognese, with linguine, on a rainy Sunday. It’s a recipe that I learned from Giada on Foodnetwork, and my husband and I love it!
**PS – I didn’t have carrots or celery tonight so you won’t see them in my pictures but I usually like to add both.
Ingredients for 6 servings:
– 1/4 cup extra-virgin olive oil (I use EVOO from J.Olive Co.)
– 1 medium onion, coarsely chopped
– 2 garlic cloves, peeled and coarsely chopped
– 1 celery stalk, coarsely chopped (optional)
– 1 carrot, coarsely chopped (optional)
– 1 pound ground chuck beef
– One 28-ounce can crushed tomatoes
– 1/4 cup flat-leaf Italian parsley, chopped (I use dry italian seasonings)
– 8 fresh basil leaves, chopped
– Salt and freshly ground black pepper
– 1/4 cup freshly grated Pecorino Romano
-Start boiling water for the pasta. Follow directions from the package.
-In a large skillet heat the 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 (if you are using them) 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 10 minutes.
-Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour.
-Finish bolognese with Pecorino Romano.
And you are done. So easy! Bon Appétit!