Description
This Cozy Gnocchi Bolognese Recipe features a rich, slow-simmered meat sauce combining ground beef, pork, and pancetta with aromatic vegetables and herbs, served atop tender potato gnocchi. The sauce is enriched with red wine, tomato paste, and cream, resulting in a luscious and comforting Italian classic perfect for family dinners or special occasions.
Ingredients
Scale
Vegetables & Aromatics
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium yellow onion, roughly chopped
- 8 cloves garlic, minced or pressed (or 1 tablespoon garlic paste)
Meat & Dairy
- 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 Items & Herbs
- 2 tablespoons olive oil
- 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
Pasta
- 32 ounces potato gnocchi (shelf-stable)
Instructions
- Sauté the Mirepoix: Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the finely chopped carrots, celery, and roughly chopped onion, and cook until the vegetables are tender and fragrant, about 7-10 minutes.
- Add the Flavor Agents: Add 4 ounces of diced pancetta to the vegetables and cook until the pancetta is golden and crisp, about 5 minutes, stirring frequently to prevent sticking.
- Add Garlic: Stir in the minced or pressed garlic (or garlic paste) and cook for 1-2 minutes until fragrant but not browned.
- Brown the Meat & Season: Add 1 lb each of lean ground beef and ground pork to the pot. Break the meat into pieces with a wooden spoon and cook until browned all over, approximately 8-10 minutes.
- Season: Season the meat mixture generously with kosher salt, freshly ground black pepper, 1/2 teaspoon chipotle powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon smoked paprika. Stir well to distribute the spices.
- Add Tomato Paste and Cook: Stir in the 6-ounce can of tomato paste and cook for 1-2 minutes to deepen the flavor, stirring constantly to avoid burning.
- Deglaze the Pot: Pour in 1 cup dry red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Cook until the wine is mostly absorbed, about 5-7 minutes.
- Build the Braise: Add the 14.5-ounce can of diced fire-roasted tomatoes, 3-4 sprigs each of fresh rosemary and thyme, 2 bay leaves, and 2 cups of chicken or beef broth. Stir to combine all ingredients evenly.
- Slow Simmer: Reduce the heat to low, cover the Dutch oven partially, and let the sauce simmer gently for 1 1/2 to 2 hours, stirring occasionally to prevent sticking and promoting rich flavor development.
- Finish the Bolognese Sauce: After simmering, skim off any excess fat from the surface. Remove the herb stems and bay leaves from the sauce. Stir in 1/4 cup freshly grated parmesan cheese and 1/4 cup heavy whipping cream, mixing well to create a creamy, luscious sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook, stirring gently, until they float and are just undercooked by one minute, about 2-3 minutes depending on package instructions.
- Reserve Gnocchi Water: Before draining, reserve 1/2 cup of the gnocchi cooking water to adjust the sauce consistency if needed.
- Assemble Gnocchi Bolognese: Transfer the drained gnocchi directly into the Bolognese sauce. Toss gently to coat the gnocchi evenly. If the sauce is too thick, add reserved gnocchi water a little at a time to reach your desired consistency. Stir in extra parmesan cheese if preferred.
- Serve: Divide the Gnocchi Bolognese into bowls and top with additional freshly grated parmesan cheese. Serve immediately and enjoy this comforting Italian classic.
Notes
- Using a Dutch oven is ideal for slow simmering the sauce evenly and retaining heat.
- Simmering the sauce for at least 1.5 hours develops deep, rich flavors but can be extended up to 2 hours for even more depth.
- Under-cooking gnocchi slightly prevents them from becoming mushy when tossed with sauce.
- Reserve some cooking water from the gnocchi; it contains starch that helps bind the sauce to the gnocchi.
- Red wine enhances complexity; substitute with additional broth if avoiding alcohol.
- For a leaner sauce, you can omit the heavy cream but it adds richness and smoothness to the final dish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
