Gnocchi with bolognese sauce - Gnocchi col ragù alla bolognese
This famous sauce is the perfect condiment for potato gnocchi. The ragù can be prepared also the day before and reheated when gnocchi will be ready.
Ingredients:
Basic potato gnocchi recipe
1 lb. extra lean ground beef
7 oz. ground pork
1/4 cup finely chopped pancetta (non smoked bacon)
3/4 cup white onion finely chopped
1/3 cup finely chopped carrots
1 celery stalk finely chopped
1 cup dry white wine
1/4 cup tomato sauce
4 Tbsp extra virgin olive oil
1 Tbsp butter
salt to taste
pinch of pepper
Instructions:
1. In a pan heat the olive oil and add the vegetables (onions, carrots and celery). Cook for a about 5 minutes or until they begin to soften.
2. Raise the temperature to a high heat and add the beef, pork and pancetta. Mix often.
3. Once the meat has lost most of its red color, after about 5 minutes, add 1 cup white wine and continue cooking at a high heat mixing often.
4. Continue cooking until the wine evaporates and then add the tomato sauce, a pinch of salt and a very light pinch of pepper. Mix well.
5. Now reduce the heat to a simmer, cover and let it cook slowly for about 2 1/2 hours. Check it occasional to be sure it doesn’t get to dry. If it does add a cup of broth.
6. When the ragù is close to done add the butter.
Notes:
This is also basic ingredient for lasagna or can be served on a pasta of your choice with a sprinkle of fresh ground Parmesan.
The recipe here is for 8 to 10 servings of Ragù. I suggested 1 to 2 pounds of pasta because I don’t imagine all of you will be cooking for 8-10 people. If you are cooking for 4-6 just make one recipe of gnocchi and you can freeze the extra Ragù for another day.
