Classic Spaghetti Bolognese with Parmesan & Basil

Directions

1. Bring a pot of salted water to a boil, then add the pasta and cook until tender, about 8–10 minutes. Drain and toss with a little olive oil to prevent sticking.
2. Wash and dry carrot, celery, and basil. Dice the carrot and celery small; strip basil leaves from stems and cut into thin ribbons.
3. Place a sauté pan over medium heat to warm.
4. Peel and mince the onion and garlic.
5. Coat the pan with a small amount of olive oil, then add the onion, garlic, carrot, celery, and crushed red pepper. Cook, stirring often, until vegetables soften, about 5–6 minutes.
6. Turn the heat to medium-high and add the ground beef. Break it up with your spoon and cook until browned and crumbly, about 3–4 minutes.
7. Stir in the diced tomatoes, half of the basil, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
8. Grate or shave about 1/8 cup Parmesan.
9. Return the drained pasta to the pot and toss with a little olive oil to prevent sticking.
10. To serve, place pasta on plates, spoon over the bolognese sauce, top with Parmesan, and garnish with the remaining basil.