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

Directions:

-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!