Giada De Laurentiis’s Top 5 Recipes of 2022: Simple Italian Bolognese Sauce Recipe by Ann Marie Patitucci
I have a few favorite celebrity chefs, though for the longest time I doubted whether I could actually make – successfully – any of their recipes. I’ve always seen myself as a decent baker, but not as a particularly good cook. But after some time cooking basic, easy-to-follow recipes, including many 30Seconds recipes, I gained confidence and started challenging myself a bit.
Giada de Laurentiis is one of my favorite celebrity chefs. I’ve been pleasantly surprised to learn that I can cook many of her Italian recipes. They are far less complicated than I originally thought!
Giada recently shared her “top 5 recipes of 2022” and her simple bolognese recipe is one of them. Bolognese is a slowly cooked meat-based sauce, and my family loves it. The simple pasta sauce recipe is made with ground beef, tomatoes, garlic, olive oil, oil and herbs. Spoon this Italian bolognese over or mix it with your favorite pasta for a hearty dinner.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup flat-leaf Italian parsley, chopped
- 8 fresh basil leaves, chopped
- 1/4 cup freshly grated Pecorino Romano, for serving
Here's how to make it:
- Heat the olive oil in a large skillet. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
- Add the celery and carrot and sauté for 5 minutes.
- Raise heat to high and add the ground beef. Sauté, 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.
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