Begin by heating the olive oil in a large skillet. Once hot, add the onions and garlic, sautéing them over medium heat until they become very soft.

Add the chopped celery and carrot to the skillet and continue to sauté for 5 minutes.

Increase the heat and add the ground beef. Break it apart while stirring, and cook until it is no longer pink.

Stir in the crushed tomatoes along with the parsley and basil. Reduce the heat and let the sauce simmer until it thickens, which should take about 30 minutes.

Season the sauce with salt and pepper to taste, and finish with a generous sprinkling of Pecorino Romano cheese.