Description
A classic Italian-inspired dish featuring tender gnocchi tossed in a rich, hearty Bolognese sauce made with lean ground beef, aromatic vegetables, herbs, and a touch of red wine. This comforting one-pot meal is perfect for a satisfying family dinner and comes together in just 50 minutes.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- 1 lb (500 g) lean ground beef
- ½ cup (100 ml) dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon red chili flakes
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 1 cup (250 ml) beef stock
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Gnocchi and Garnish
- 1½ lb (900 g) gnocchi
- â…“ cup (30 g) grated Parmesan cheese
- 6-8 fresh basil leaves, roughly torn
- Extra grated Parmesan for serving (optional)
Instructions
- Cook Aromatics: In a large, deep pan or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery, and cook for 8-10 minutes until the vegetables are softened and fragrant.
- Add Garlic and Beef: Stir in the chopped garlic and cook for an additional minute to release its aroma. Add the lean ground beef to the pan and cook for 5-6 minutes, breaking it apart with a spoon as it browns evenly.
- Deglaze with Wine: Pour in the dry red wine and cook for 1-2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Add Tomato Base and Herbs: Stir in the tomato paste, fresh thyme, rosemary, and red chili flakes. Then add the crushed tomatoes, beef stock, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 15 minutes, stirring occasionally to prevent sticking.
- Cook Gnocchi: While the sauce simmers, bring a separate pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain the gnocchi and set aside.
- Combine and Serve: Remove the bay leaves from the sauce. Gently fold in the cooked gnocchi, grated Parmesan, and torn fresh basil leaves. Season the dish with salt and freshly ground black pepper to taste.
- Garnish: Serve the gnocchi Bolognese immediately, topped with extra grated Parmesan cheese if desired for an extra burst of flavor.
Notes
- For a richer sauce, use homemade beef stock instead of store-bought.
- To make this dish vegetarian, substitute the ground beef with plant-based meat alternatives and use vegetable stock.
- Adjust red chili flakes to control the heat level according to your preference.
- Fresh herbs can be substituted with dried herbs; use one-third of the quantity when using dried.
- Gnocchi can be homemade or store-bought for convenience.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
