½poundspicy Italian sausage(easiest to buy in bulk (not links) from meat counter)
½teaspoonred pepper flakes
2Tablespoonsextra-virgin olive oil
28-ounce(one large can)crushed tomatoes(canned)
¼cupflat-leaf Italian parsley(chopped)
8fresh basil leaves(chopped)
In a large skillet over medium high heat, cook the ground beef, sausage, red pepper flakes, and salt until brown and crumbly. Transfer to a plate.
In the same pan, heat the olive oil over medium high heat. When the oil is hot, add the onion and saute until the onions become very soft, about 8-10 minutes. Add the garlic, celery and carrot and saute for 5 minutes.
Add cooked meat back to the pan and stir well to combine.
Add the tomatoes, parsley and basil, cover, and cook over medium low heat until the sauce thickens, at least 30 minutes but longer is better. Serve Bolognese with pasta and freshly grated Pecorino Romano.
Notes: Sauce is even better the next day. If you're prepared, make it a day in advance instead!