Gnocchi Bolognese
Ingredients
The sauce
-
3
tablespoons
extra virgin olive oil
-
3
tablespoons
butter
-
1
each
yellow onion, roughly chopped
-
1
each
celery stalk, roughly chopped
-
1
each
carrot, peeled and roughly chopped
-
28
ounces
whole San Marzano tomatoes in juice
-
8
ounces
pancetta, cut into chunks
-
2
tablespoons
tomato paste
-
1
pound
80/20 blend ground chuck beef
-
1
pound
ground pork
-
½
teaspoon
red pepper flakes
-
½
cup
dry white wine
-
1
cup
whole milk
-
2
cups
beef or chicken broth
-
3
each
bay leaves
-
1
teaspoon
kosher salt
The gnocchi
-
16
ounces
gnocchi
-
to taste
Parmesan cheese for serving
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Finely chop onion, celery, and carrot in a food processor and add to the pot.
- Cook the vegetables until soft and golden, about 5-7 minutes.
- Pulse the tomatoes in the food processor until smooth and set aside.
- Pulse the pancetta into a coarse paste and set aside.
- Add tomato paste to the pot and cook for about 10 minutes until it begins to brown.
- Add ground chuck, pork, and pancetta to the pot with red pepper flakes and brown the meat.
- Pour in the wine and cook until almost absorbed, about 10 minutes.
- Add milk and cook until evaporated, about 30 minutes.
- Stir in tomatoes, broth, bay leaves, and salt; bring to a simmer.
- Reduce heat to low and cook for 2 ½ to 3 hours until the sauce thickens.
- Remove bay leaves before serving.
- Boil water in a large pot, add salt, and cook gnocchi until it floats, then for 1 more minute.
- Transfer gnocchi to the sauce and toss to combine.
- Serve with grated Parmesan cheese and fresh herbs if desired.
Nutrition Facts (estimated)
Servings
8
Calories
635
Total fat
46g
Total carbohydrates
25g
Total protein
27g
Sodium
1050mg
Cholesterol
115mg
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