INGREDIENTS:

               ¼ cup extra-virgin olive oil
               1 medium onion, minced 
               3 garlic cloves, minced
               1 celery stalk, minced
               1 carrot, peeled and minced
               1 lb ground beef 15%
               1 28 oz can crushed tomatoes
               ¼ cup chopped fresh flat-leaf parsley
               8 fresh basil leaves, chopped
               ½ teaspoon salt, plus more to taste
               ½ teaspoon freshly ground pepper, plus more to taste
               ¼ cup freshly grated Pecorino Romano cheese
               
PROCEDURE: 

In a large skillet, heat the olive oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon of each salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm over medium heat before using.