Gnocchi with Ragù
This famous meat sauce can be served on gnocchi too.
Potato Gnocchi
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
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.
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.