• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/4 c olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 celery stalk, minced
  • 1 carrot, peeled and minced
  • 1 lb ground chuck
  • 1 (28 oz) can crushed tomatoes
  • 1/4 c chopped fresh parsley
  • 8 fresh basil leaves, chopped
  • 1/2 t salt, plus more to taste
  • 1/2 t pepper, plus more to taste
  • 1/4 c freshly grated Romano cheese


  • 1. In large skillet, heat oil over medium flame. When almost smoking, add onion and garlic and saute until onion is very tender, about 8 minutes.
  • 2. Add celery and carrot and saute for 5 minutes. Increase heat to high, add ground beef, and saute until meat is no longer pink, breaking up large lumps - about 10 minutes.
  • 3. Add tomoates, parsley, basil, adn 1/2 t each of salt and pepper, adn cook over med-lo heat until sauce thickens, about 30 minutes.
  • 4. Stir in cheese, then season with more salt and pepper to taste.


Categories: Condiment, Sauce  Savory Sauce 

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