Bolognese Sauce

This is a hearty red sauce and the recipe that I use for everything from spaghetti, to gnocchi, and especially lasagna. The recipe comes from Giada de Laurentiis and I've been making it for years. My sister Karen lived in Italy for 3 years and makes a killer Bolognese as well, which is very similar to this one. I always make a double batch and freeze the leftovers.

1/4 c. olive oil
1 onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 lb. ground beef
1 (28-oz) can crushed tomatoes
1/4 c. chopped fresh flat-leaf parsley
8 fresh basil leaves, chopped
1/2 t. salt
1/2 t. ground pepper
1/4 c. freshly grated romono or parmesan cheese

In a large skillet, heat the oil over medium heat. When almost smoking, add the onion and garlic and saute until the onion is very tender, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Increase the heat to high, add the ground beef, and saute until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, salt & pepper, and cook over medium-low heat until the sauce thickens, about an hour (the longer you cook it, the better it gets). Stir in the cheese and season to taste.