Description
This Cozy Gnocchi Bolognese recipe features a rich, slow-simmered meat sauce made with ground beef, pork, pancetta, and a blend of flavorful herbs and spices, served over tender potato gnocchi. Ideal for a comforting dinner, the sauce is enhanced with red wine, tomato paste, and cream for a luxurious finish.
Ingredients
Meat 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 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 & thyme each)
- 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 finely chopped carrots, celery, and roughly chopped onion. Cook until the vegetables are tender and fragrant, about 5-7 minutes.
- Add the Flavor Agents: Stir in the diced pancetta and cook until it turns golden and releases its fat, about 4-5 minutes.
- Add Garlic: Add minced or pressed garlic to the pot and cook until fragrant, about 1 minute, stirring frequently to avoid burning.
- Brown the Meat & Season: Add the lean ground beef and ground pork to the pot. Break the meat into small pieces using a spoon or spatula. Cook until the meat is well-browned and no longer pink, approximately 8-10 minutes.
- Season: Season the meat mixture generously with kosher salt, freshly ground black pepper, chipotle powder, dried oregano, and smoked paprika. Stir well to combine all the flavors.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly and deepen its flavor.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release browned bits and flavor. Simmer until most of the wine has evaporated, about 5-7 minutes.
- Build the Braise: Add the diced fire-roasted tomatoes, fresh herb sprigs (rosemary and thyme), bay leaves, and chicken or beef broth. Stir everything to combine evenly.
- Slow Simmer: Reduce the heat to low, cover the pot, and let the sauce simmer gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking.
- Finish Bolognese Sauce: After simmering, skim off any excess fat from the surface of the sauce. Remove and discard the herb stems and bay leaves. Stir in freshly grated Parmesan cheese and heavy cream to enrich and smooth the sauce.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook just until they float to the surface, then cook for an additional 1 minute less than package instructions to undercook slightly (usually 1-2 minutes total).
- Reserve Gnocchi Water: Before draining, reserve 1/2 cup of the gnocchi cooking water to adjust sauce consistency later if needed.
- Assemble Gnocchi Bolognese: Transfer the drained gnocchi to the pot with the Bolognese sauce. Toss gently to coat the gnocchi evenly.
- Adjust Sauce Consistency: If the sauce seems too thick, add reserved gnocchi water a little at a time until desired consistency is reached. You may also add extra Parmesan cheese at this stage for extra richness.
- Serve: Divide the gnocchi and sauce into bowls. Top each serving with additional freshly grated Parmesan cheese and enjoy immediately.
Notes
- For best flavor, use good quality dry red wine such as Chianti, Cabernet Sauvignon, or Merlot.
- You can substitute beef broth with chicken broth if preferred.
- Be careful not to overcook the gnocchi; undercooking slightly allows them to finish cooking when mixed with the sauce without becoming mushy.
- Leftover Bolognese sauce keeps well refrigerated for up to 3 days and freezes beautifully.
- Feel free to adjust the level of chipotle powder for desired spice intensity.
- If you want a vegetarian version, substitute meat with mushrooms and legumes but note the recipe will no longer be Bolognese.
