Ingredients
Scale
- 17.6 oz (500g) package potato gnocchi
- 1 lb ground beef (80/20 fat content recommended)
- 2 tablespoons olive oil
- 1 cup finely chopped mirepoix (onion, carrot, and celery mix)
- 1/2 cup dry red wine (such as Chianti or Merlot)
- 28 oz can crushed tomatoes
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
Instructions
- Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped mirepoix and sauté for 8 to 10 minutes until the vegetables have softened and the onion is translucent.
- Step 2: Add the ground beef to the pot, breaking it up with a spoon. Brown the meat thoroughly until no pink remains, then drain off any excess fat. Pour in the red wine and allow it to simmer rapidly for 2 to 3 minutes, scraping up any browned bits from the bottom of the pot, until the liquid is mostly evaporated.
- Step 3: Stir in the crushed tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let the Bolognese cook gently for at least 60 to 90 minutes, stirring every 15 minutes to prevent sticking.
- Step 4: About 10 minutes before the sauce is finished, bring a large pot of heavily salted water to a rolling boil. Drop the gnocchi into the boiling water and cook according to package directions, typically 2-4 minutes, until they float to the surface.
- Step 5: Drain the cooked gnocchi immediately and transfer them directly into the simmering Bolognese sauce. Add the 1/4 cup of grated Parmesan cheese and toss gently to coat the gnocchi evenly with the sauce. Serve hot, topped with additional Parmesan cheese.
Notes
- For best results, freeze leftover Bolognese sauce separately from the gnocchi, as the potato pasta can become mealy when thawed.
- Reheat combined leftovers slowly on the stovetop over low heat, adding a tablespoon of water or broth to restore moisture and prevent the gnocchi from drying out.
- Give this hearty dish a lift by adding a spoonful of creamy ricotta cheese or a chiffonade of fresh basil just before serving.
- The depth of your Bolognese hinges on the long simmer; if you have time, cook it for two hours instead of 60 minutes—it only gets better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American