Description
This Cozy Gnocchi Bolognese Recipe features a rich, slow-simmered meat sauce made with ground beef and pork, aromatic vegetables, pancetta, and a savory blend of herbs and spices. The sauce is finished with parmesan cheese and cream for extra depth and creaminess, then tossed with tender potato gnocchi for a comforting and flavorful Italian-inspired meal perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Sauce
- 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
- Herb blend: 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 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the finely chopped carrots, celery, and roughly chopped onion, cooking until the vegetables are tender and fragrant, about 5-7 minutes.
- Add the Flavor Agents: Add 4 ounces of diced pancetta to the mirepoix and cook until it becomes golden and slightly crisp, which will add a smoky depth to the sauce.
- Add Garlic: Incorporate the minced or pressed garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Brown the Meat & Season: Add the ground beef and ground pork to the pot. Use a spoon or spatula to break up the meat into smaller pieces, cooking until browned and cooked through.
- Season the Meat: Sprinkle kosher salt, freshly ground black pepper, 1/2 teaspoon chipotle powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon smoked paprika over the meat. Stir well to incorporate the spices evenly.
- Add Tomato Paste: Stir in the 6-ounce can of tomato paste and cook for 1-2 minutes to caramelize and deepen the flavors.
- Deglaze the Pot: Pour in 1 cup of dry red wine, scraping the bottom of the Dutch oven to lift all the browned bits, which adds richness and complexity to the sauce.
- Cook Down Wine: Allow the wine to simmer until mostly absorbed, about 5-7 minutes, concentrating its flavors.
- Build the Braise: Add the 14.5-ounce can of diced fire-roasted tomatoes, herb blend (3-4 sprigs each of fresh rosemary and thyme), 2 bay leaves, and 2 cups of chicken or beef broth. Stir all ingredients to combine thoroughly.
- Slow Simmer: Reduce the heat to low, cover the Dutch oven, and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally. This slow cooking melds flavors and tenderizes the meat.
- Finish Bolognese Sauce: Remove the lid, skim off any excess fat that has risen to the surface, and discard herb stems and bay leaves. Stir in 1/4 cup of freshly grated parmesan cheese and 1/4 cup heavy whipping cream for richness and creaminess.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the shelf-stable potato gnocchi and cook according to package instructions, but undercook by about 1 minute so they remain tender without becoming mushy.
- Reserve Gnocchi Water: Before draining the gnocchi, reserve 1/2 cup of the cooking water to help adjust the sauce consistency later.
- Assemble Gnocchi Bolognese: Transfer the cooked gnocchi directly into the Bolognese sauce in the Dutch oven. Toss gently to coat the gnocchi with the sauce thoroughly. Use reserved gnocchi water and additional parmesan cheese as needed to loosen or thicken the sauce to your desired consistency.
- Serve: Serve the gnocchi and Bolognese sauce in bowls, topped with extra freshly grated parmesan cheese for garnish and added flavor.
Notes
- Use a Dutch oven or a heavy-bottomed pot for even heat distribution and to prevent burning during the long simmer.
- Undercooking the gnocchi slightly ensures they hold their texture after being mixed into the sauce.
- Choosing quality dry red wine like Chianti, Cabernet Sauvignon, or Merlot enhances the depth of flavor.
- Feel free to substitute chicken broth for beef broth depending on preference.
- This dish can be made ahead; the flavors develop even further when reheated the next day.
- For a vegetarian option, substitute ground meat with plant-based meat alternatives and use vegetable broth.
- Store leftovers in an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months.
