Gnocchi Bolognese
On the search for a cozy, restaurant-worthy dinner you can make at home? This Gnocchi Bolognese combines tender gnocchi with a rich meat sauce made with ground beef, ground pork, and pancetta. It's easy enough for the average home cook, but tastes like it came from a restaurant!
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Makes: 6 servings
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Ingredients
- 2 tablespoon olive oil
- 3 oz diced pancetta
- 1 large onion diced (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 2 large celery stalks diced (about 1 cup)
- 3 garlic cloves minced (about 1 Tbsp)
- ¾ lb ground beef
- ¾ lb ground pork
- 2 tablespoon tomato paste
- ½ cup dry white wine (If you don't have wine, you can substitute with vegetable broth or beef broth)
- 28-oz can whole peeled tomatoes (I recommend San Marzano)
- 4 sprigs thyme
- Parmesan cheese rind optional
- ¾ cup whole milk
- Salt and pepper to taste
- 32 oz (2 pounds) gnocchi (shelf stable or frozen)
- Grated parmesan optional for serving
- Chopped basil optional for serving
- Red pepper flakes optional for serving
Instructions
- Add olive oil to a dutch oven or deep saucepan over medium heat.
- When hot, add pancetta, onion, carrot, and celery and cook until they're beginning to soften and brown, about 5 minutes. Add garlic and cook until fragrant, about one minute.
- Add ground beef and ground pork to saucepan and cook while breaking up with a wooden spoon, about 5 minutes, until meat is starting to brown.
- Add white wine and using a wooden spoon, scrape up any brown bits on the bottom of the pan. Simmer for about 5 minutes to reduce.
- Stir in tomato paste and cook for one minute.
- Add the tomatoes, crushing them with your hands as you do. Stir in the thyme and parmesan rind, if using. Bring mixture to a simmer and then reduce heat to low. Cover the saucepan and let simmer for about 2 hours, stirring occasionally, until sauce is nice and thick.
- When sauce is almost done cooking, bring a large pot of salted water to a boil and add gnocchi. Stir lightly to prevent sticking and cook for about 2-3 minutes, until gnocchi float to the top of the water. Note that if your gnocchi are frozen they may require 1-2 minutes extra cooking time. Drain.
- While gnocchi is cooking, remove parmesan rind and thyme sprigs from sauce. Stir the milk in and and let simmer for another 5 minutes. Taste sauce and add salt and pepper according to your tastes (I usually add 1 teaspoon of each).
- Serve the pork bolognese over the gnocchi or toss the gnocchi in the sauce. Top with grated parmesan, chopped basil, and red pepper flakes if desired.
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