Bolognese Ragu sauce

(Server10) 

4 tablespoons olive oil

2 pounds ground beef

2 cups diced onion

1 cup diced carrot

1 cup diced celery

4-6 cups crushed tomatoes 

1 teaspoon salt

1 teaspoon black pepper

Add when serving

Grated Parmesan cheese, for garnish (optional)

Fresh basil or parsley, chopped, for garnish (optional)

Cooked pasta of your choice

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables become soft.
3. Mixed red wine with the ground beef
4. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
5. Once the beef is browned, add the crushed tomatoes. Stir well to combine.
6. Add salt, and black pepper to the sauce. Stir again to incorporate the seasonings.
7. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 1-2 hours, stirring occasionally to prevent sticking and to allow the flavors to meld together.
8. While the sauce is simmering, cook the pasta Once the sauce has finished simmering, taste and adjust the seasonings if needed.
9. Serve the Ragu sauce over the cooked pasta and garnish with grated Parmesan cheese and fresh basil or parsley, if desired.