Description
This cozy Gnocchi Bolognese recipe features tender potato gnocchi smothered in a rich, slow-simmered meat sauce made with beef, pork, pancetta, and aromatic vegetables. Infused with red wine and herbs, finished with a touch of cream and parmesan, it makes a comforting and satisfying Italian-inspired meal perfect for family dinners.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium yellow onion, roughly chopped
- 8 cloves of garlic, minced or 1 tablespoon garlic paste
Meat and Protein
- 4 ounces diced pancetta
- 1 lb lean ground beef (grass-fed)
- 1 lb ground pork
Seasonings and Spices
- 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
Liquids and Sauces
- 2 tablespoons olive oil
- 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
- 1/4 cup heavy whipping cream
Herbs
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 2 bay leaves
Dairy and Cheese
- 1/4 cup freshly grated parmesan cheese, plus more for serving
Pasta
- 32 ounces potato gnocchi (shelf-stable)
Instructions
- Sauté the Mirepoix: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add finely chopped carrots, celery, and roughly chopped yellow onion, and cook until tender and aromatic, about 5-7 minutes.
- Add the Pancetta: Stir in diced pancetta and cook until it turns golden and crispy, which will render its fat and add depth to the flavor.
- Cook Garlic: Add minced garlic or garlic paste and cook briefly until fragrant, about 1 minute, making sure not to burn it.
- Brown the Meat: Add the ground beef and ground pork to the pot. Break the meat into smaller pieces with a wooden spoon and cook until well browned and no longer pink, about 8-10 minutes.
- Season the Mixture: Season the browned meat with kosher salt, freshly ground black pepper, chipotle powder, dried oregano, and smoked paprika. Stir well to evenly distribute the spices.
- Add Tomato Paste: Incorporate the can of tomato paste into the meat mixture and cook for 1-2 minutes to deepen the flavor and caramelize the paste slightly.
- Deglaze with Wine: Pour in 1 cup of dry red wine, scraping the bottom of the pot to lift any browned bits that add flavor. Cook until most of the wine has evaporated and absorbed into the meat, about 5 minutes.
- Add Tomatoes and Herbs: Stir in the canned diced fire-roasted tomatoes, fresh rosemary and thyme sprigs, bay leaves, and 2 cups of chicken or beef broth. Mix everything to combine.
- Simmer the Sauce: Reduce heat to low, cover the pot, and let the sauce simmer gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking and allow flavors to meld.
- Finish the Sauce: After simmering, skim off any excess fat from the top. Remove rosemary and thyme stems as well as bay leaves. Stir 1/4 cup freshly grated parmesan cheese and 1/4 cup heavy cream into the sauce to enrich it.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook just until they float and are slightly undercooked by about 1 minute, approximately 2-3 minutes total.
- Reserve Gnocchi Water: Before draining, reserve 1/2 cup of the cooking water, which can be used to adjust sauce consistency later.
- Combine Gnocchi and Sauce: Drain gnocchi and transfer them immediately to the Bolognese sauce. Toss gently to coat them evenly.
- Adjust Sauce Consistency: Use reserved gnocchi water or additional parmesan cheese to thin or thicken the sauce to your desired consistency.
- Serve: Divide the gnocchi Bolognese among bowls and garnish with extra freshly grated parmesan cheese. Serve warm for a comforting meal.
Notes
- For best flavor, use good quality dry red wine such as Chianti, Cabernet Sauvignon, or Merlot.
- Slow simmering the sauce allows flavors to deepen and the meat to become tender and rich.
- If fresh herbs are unavailable, substitute with 1 teaspoon dried rosemary and thyme.
- Gnocchi cooks quickly; avoid overcooking to prevent mushy texture.
- Reserve some cooking water to adjust sauce thickness as needed.
- This recipe can be prepared a day ahead and reheated; flavors will improve overnight.
- To make it gluten-free, ensure gnocchi is made with gluten-free ingredients or substitute with gluten-free gnocchi.
