Description
This Cozy Gnocchi Bolognese recipe is a hearty and comforting Italian-inspired dish featuring tender potato gnocchi coated in a rich, slow-simmered meat sauce made with ground beef, pork, pancetta, and aromatic vegetables. Enhanced with a splash of red wine, herbs, and finished with parmesan and cream, this meal delivers a perfect balance of rustic flavors and creamy texture, ideal for a satisfying family dinner.
Ingredients
Scale
Vegetables & Herbs
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium yellow onion, roughly chopped
- 8 cloves garlic, minced or 1 tablespoon garlic paste
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 2 bay leaves
Meat & Cheese
- 4 ounces diced pancetta
- 1 lb lean ground beef (grass-fed)
- 1 lb ground pork
- 1/4 cup freshly grated parmesan cheese, plus more for serving
- 1/4 cup heavy whipping cream
Pantry Staples & Seasonings
- 2 tablespoons olive oil
- Kosher salt, to taste
- 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
- 2 cups chicken or beef broth
- 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. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the Flavor Agents: Add the diced pancetta to the pot and cook until it turns golden and crisp, releasing its savory fat, about 4-5 minutes.
- Add Garlic: Stir in the minced or pressed garlic and cook until fragrant, about 1 minute, ensuring it doesn’t burn to preserve its flavor.
- Brown the Meat & Season: Add the ground beef and ground pork to the pot. Break the meat into small pieces using a wooden spoon or spatula. Cook until the meat is uniformly browned, about 8-10 minutes.
- Season the Meat: Season the meat mixture with kosher salt, freshly ground black pepper, chipotle powder, dried oregano, and smoked paprika. Stir to combine evenly.
- Add Tomato Paste: Stir in the tomato paste and cook it for 1-2 minutes, allowing it to deepen in flavor and caramelize slightly.
- Deglaze the Pot: Pour in the cup of dry red wine, scraping up any browned bits stuck to the bottom of the pot. Continue cooking until most of the wine has evaporated and been absorbed, about 5-7 minutes.
- Build the Braise: Add the canned diced fire roasted tomatoes, fresh rosemary and thyme sprigs, bay leaves, and chicken or beef broth. Stir thoroughly to combine all ingredients.
- Slow Simmer: Lower the heat to maintain a gentle simmer. Cover the pot and let the sauce cook slowly for 1 1/2 to 2 hours, stirring occasionally, allowing flavors to meld and sauce to thicken.
- Finish Bolognese Sauce: After simmering, skim off any excess fat from the surface. Remove the herb sprigs and bay leaves from the sauce. Stir in the grated parmesan cheese and heavy whipping cream until fully incorporated and the sauce is creamy.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook just until they begin to float and are slightly undercooked by about 1 minute less than package instructions. Reserve 1/2 cup of the gnocchi cooking water before draining.
- Assemble Gnocchi Bolognese: Transfer the cooked gnocchi directly into the Bolognese sauce. Toss gently to coat the gnocchi evenly. If the sauce is too thick, add some reserved gnocchi water or extra parmesan to adjust the consistency.
- Serve: Spoon the gnocchi and sauce into bowls. Garnish with additional grated parmesan cheese and serve immediately while hot and comforting.
Notes
- For best flavor, use grass-fed beef and quality sausage or ground pork.
- Slow simmering the sauce allows the flavors to deepen and the meat to become tender.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
- If you prefer a vegetarian version, omit meats and pancetta, and add mushrooms or lentils instead.
- Reserve some pasta water to adjust sauce thickness and help the sauce cling to gnocchi.
- Serve with a fresh green salad and crusty bread for a full meal experience.
