Spaghetti Bolognese

Ingredients:

• 1 tbsp good Olive Oil
• 1.5 lbs ground beef
• 
1 medium onion, coarsely chopped
• 3-4  garlic cloves, minced
• 
2 celery stalks, thinly chopped
• 
2 carrots, thinly chopped
• 
1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced fire roasted tomatoes
• 2 tbsp sundried tomato paste
• 1  tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp dried Italian seasoning
• 2 bay leaves
• 8 fresh basil leaves, julienned
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Pecorino Romano
• 1 lbs. spaghetti noodles

Directions:

1. Place large skillet/pan over medium heat and coat with olive oil. Cook onions, carrots and celery until softened (about 5-8 minutes) season generously with salt. Add garlic and cook for 30 seconds (until fragrant). Add tomato paste and cook for 1-3 minutes or until vegetables turn a rust red/brown color. Remove vegetables from skillet and place into a sauce pan.
2. In the same skillet, add ground beef and season with salt and pepper. Brown the meat while breaking it up and cook for about 10 minutes.  Add oregano, thyme and Italian seasoning and cook for another 2 minutes. Remove meat from skillet and add to the sauce pan.
3. In the sauce pan with vegetables and meat, add crushed tomatoes and diced fire roasted tomatoes. Bring to a boil and reduce to a simmer, stirring occasionally. Add bay leaves. Season with salt and pepper to taste. And adjust seasonings according to your taste.
4. While sauce is simmering, bring a large pot of water to a boil over high heat and cook the spaghetti. Generously salt the water before adding the pasta. Cook pasta according to directions on package.
5. Turn off the heat on the sauce and add the julienned basil and stir gently.
6. Plate your noodles and sprinkle with Pecorino Romano cheese .
7. Serve immediately.