Description
This Cozy Gnocchi Bolognese recipe combines a rich, slow-simmered meat sauce with tender potato gnocchi for a hearty and comforting Italian classic. Featuring a blend of ground beef and pork, pancetta, aromatic vegetables, and a touch of cream and parmesan, this dish offers deep, layered flavors perfect for family dinners or special occasions.
Ingredients
Scale
Sauce Ingredients
- 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 or 1 tablespoon garlic paste
- 1 lb lean ground beef (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 (Chianti, Cabernet Sauvignon, or Merlot)
- 1 (14.5-ounce) can diced fire roasted tomatoes
- 3–4 sprigs fresh rosemary
- 3–4 sprigs fresh thyme
- 2 bay leaves
- 2 cups chicken or beef broth
- 1/4 cup freshly grated parmesan cheese, plus more for serving
- 1/4 cup heavy whipping cream
Gnocchi
- 32 ounces potato gnocchi (shelf-stable)
Instructions
- Sauté the Mirepoix: Heat the olive oil in a Dutch oven over medium heat. Add the finely chopped carrots, celery, and roughly chopped onion. Cook the mixture until the vegetables become tender and translucent, stirring occasionally to prevent burning.
- Add the Flavor Agents: Add the diced pancetta to the softened vegetables and cook until the pancetta is golden and crisp, releasing its flavorful fat. Stir regularly to ensure even cooking.
- Incorporate Garlic: Add minced or pressed garlic to the pot and sauté briefly until fragrant, about 1 minute, taking care not to burn the garlic as it can turn bitter.
- Brown the Meat & Season: Add the ground beef and ground pork to the pot. Break the meat up into small pieces with a wooden spoon and cook until it is browned all over, about 7-10 minutes. Season the meat with kosher salt, freshly ground black pepper, chipotle powder, dried oregano, and smoked paprika, blending the spices evenly throughout.
- Add Tomato Paste and Cook: Stir in the tomato paste and cook it for 1-2 minutes, allowing it to caramelize slightly to develop a rich flavor base.
- Deglaze the Pot: Pour in the dry red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce until it is mostly absorbed, intensifying the sauce’s depth.
- Build the Braise: Add the diced fire roasted tomatoes, fresh rosemary and thyme sprigs, bay leaves, and broth to the pot. Stir the mixture thoroughly to combine all ingredients.
- Slow Simmer: Reduce the heat to low, cover the pot with a lid, and let the sauce simmer gently for 1 1/2 to 2 hours. During this time, the flavors will meld and the sauce will thicken.
- Finish Bolognese Sauce: After simmering, remove excess fat from the surface if necessary. Discard the herb stems and bay leaves. Stir in the grated parmesan cheese and heavy whipping cream to enrich and smooth the sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook them just until they begin to float and are still slightly firm (undercook them by about one minute). This prevents them from becoming mushy when added to the sauce.
- Reserve Gnocchi Water: Remove the gnocchi with a slotted spoon, reserving about 1/2 cup of the starchy cooking water to adjust the sauce’s consistency later.
- Assemble Gnocchi Bolognese: Transfer the cooked gnocchi to the Dutch oven with the Bolognese sauce. Gently toss to coat the gnocchi completely in the sauce. If the sauce is too thick, loosen it by stirring in reserved gnocchi water or more parmesan cheese to your desired consistency.
- Serve: Divide the Gnocchi Bolognese among bowls and top generously with additional freshly grated parmesan cheese. Serve immediately while hot for a cozy, satisfying meal.
Notes
- Use a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning during long simmering.
- The slow simmering time is key to developing a deep, savory flavor in the Bolognese sauce.
- If you prefer, substitute ground veal or turkey for pork for a leaner option.
- Reserve gnocchi cooking water is useful for adjusting sauce thickness without diluting flavor.
- For a richer sauce, add a splash more cream or finish with a knob of butter just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a little water or broth to loosen the sauce if needed.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
