Cozy Gnocchi Bolognese
The perfect comfort dish is this hearty Gnocchi Bolognese. This recipe's foundation is a bolognese sauce that is quite rich. Beef, pork, fresh herbs, tomato-forward components, sautéed aromatics, and more are used in its preparation. bolognese richness is slowly simmered and then served with pillowy delicate gnocchi!
Yield: 6
Materials
- 2 tablespoons olive oil
- 2 medium carrots finely chopped
- 2 celery stalks finely chopped
- 1 medium yellow onion roughly chopped
- 4 ounces diced pancetta
- 8 cloves of garlic minced/pressed, or 1 tablespoon garlic paste
- 1 lb lean ground beef I use grass-fed
- 1 lb ground pork
- kosher salt & freshly ground black pepper to taste
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 6-ounce can tomato paste
- 1 cup dry red wine such as Chianti, Cabernet Sauvignon, or Merlot
- 1 14.5-ounce can diced fire roasted tomatoes
- herb blend I use 3-4 sprigs each fresh rosemary & thyme
- 2 bay leaves
- 2 cups chicken or beef broth
To finish & assemble gnocchi bolognese:
- 1/4 cup freshly grated parmesan cheese plus more for serving
- 1/4 cup heavy whipping cream
- 32 ounces potato gnocchi I use shelf-stable
Instructions
- To sauté the mirepoix, place a large Dutch oven over medium heat with the oil. To uniformly coat the bottom of the pot, gently swirl it once the oil begins to shimmer. Add the onion, celery, and carrot. Stirring often, sauté the mirepoix for about 6-7 minutes, or until it turns brown and soft.
- Include the flavorings: Next, add the diced pancetta to the saucepan and simmer for two to three minutes, or until golden, along with the mirepoix. The pancetta will release its fat; toss occasionally to ensure even frying. After that, add the garlic and simmer together for an additional one to two minutes, or until the garlic is fragrant.
- Season and brown the meat: Make a well in the middle of the saucepan and add the ground pork and beef. Break the meat into pieces with a wooden spoon and swirl it into the mirepoix. Simmer for 8 to 9 minutes, stirring often, or until well cooked and browned. Next, add salt and pepper to taste, chipotle powder, dried oregano, and smoked paprika to the meat mixture; toss everything well to incorporate. To coat the meat/mirepoix combination, add the tomato paste to the saucepan and stir. Let it simmer for a further one to two minutes to blend.
- Deglaze the saucepan by turning up the heat to medium-high and adding the red wine. Scrape up any particles that have gathered at the bottom of the saucepan as you whisk the wine into the mixture using a wooden tool. Let the mixture simmer for about 4–5 minutes, or until the wine has been fully absorbed into the meat mixture.
- Construct the braise: Stir thoroughly to mix the diced tomatoes, broth, bay leaves, and fresh herb blend in the saucepan.
- Lower the heat to a gentle simmer and place a lid on the saucepan. For one and a half to two hours, let the bolognese sauce simmer and braise, returning to the saucepan periodically to stir.
- Complete the bolognese sauce: Take note that you might need to scrape off any extra fat from the top of the sauce after braising. When necessary, do so using a small liquid measuring cup or a big serving spoon. Take off the bay leaves and stalks of the herbs from the saucepan. Next, mix in the cream and parmesan cheese until well mixed. When the gnocchi are cooking, remove the completed bolognese sauce from the heat and set it aside.
- Gnocchi should be cooked by heating a big pot of salted water to a boil and following the instructions on the packet. Note: Since the gnocchi will be dipped directly into the warm bolognese sauce, I suggest undercooking them by only 1 minute. Once the gnocchi are cooked, drain and save approximately 1/2 cup of the water.
- Gnocchi bolognese: Using a slotted spoon, transfer the parboiled gnocchi straight into the saucepan of bolognese sauce. Gently toss to coat each gnocchi, bringing everything together wonderfully. At this point, tweak the sauce to the perfect consistency. Pour a small amount of the leftover gnocchi water into the saucepan to thin down the sauce until you have the right consistency. Add extra grated Parmesan cheese to the sauce to make it thicker.
- Gnocchi bolognese should be served right away in pasta bowls. If preferred, garnish with more freshly grated Parmesan cheese. Have fun!
Notes
- Please read the blog post in its entirety for more tips + tricks.