1/4 cup extra-virgin olive oil
6 oz. pancetta
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
½ cup red wine
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the pancetta, onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the red wine, tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish Bolognese with Pecorino Romano. Check for seasoning.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe3/index.html?oc=linkback
The only additions to her recipe were that I added 6 ounces of Pancetta and ½ cup red wine. I found that this adds some smokiness and sweetness to the overall taste.