Description
This Cozy Gnocchi Bolognese is a hearty and comforting Italian-inspired dish featuring tender potato gnocchi smothered in a rich, slow-simmered meat sauce made from ground beef, pork, pancetta, and a robust blend of vegetables, herbs, and spices. Finished with parmesan cheese and cream, this recipe offers deep, layered flavors perfect for a family meal or special occasion.
Ingredients
Scale
Vegetables and Herbs
- 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
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 2 bay leaves
Meat and 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 Ingredients and Spices
- 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 until shimmering.
- Sauté carrots, celery, and onion: Add the finely chopped carrots, celery, and roughly chopped onion to the oil and cook, stirring occasionally, until the vegetables are tender and beginning to caramelize, about 7-10 minutes.
- Add pancetta: Stir in the diced pancetta and cook until it turns golden brown and renders some fat, about 5 minutes.
- Add garlic: Add the minced garlic or garlic paste and cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- 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 browned and no longer pink, about 8-10 minutes.
- Season the meat: Sprinkle kosher salt, freshly ground black pepper, 1/2 teaspoon chipotle powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon smoked paprika over the meat. Stir to combine thoroughly.
- Add tomato paste: Stir in the 6-ounce can of tomato paste and cook for 1 to 2 minutes to deepen the flavor, stirring constantly.
- Deglaze the pot: Pour in 1 cup of dry red wine, scraping up any browned bits stuck to the bottom of the pot using a wooden spoon.
- Reduce the wine: Continue cooking until most of the wine has evaporated and been absorbed by the meat mixture, about 4-5 minutes.
- Add tomatoes and herbs: Stir in the 14.5-ounce can of diced fire roasted tomatoes, fresh rosemary and thyme sprigs, bay leaves, and 2 cups of chicken or beef broth. Mix well to combine all ingredients.
- Simmer the sauce: Reduce the heat to low, cover the Dutch oven, and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally.
- Finish the sauce: After simmering, skim off any excess fat from the surface. Remove and discard the herb stems and bay leaves.
- Add cheese and cream: Stir 1/4 cup freshly grated parmesan cheese and 1/4 cup heavy whipping cream into the sauce for richness and smoothness.
- Cook gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, boiling slightly less time by about 1 minute to undercook them.
- Reserve gnocchi water: Before draining, reserve 1/2 cup of the gnocchi cooking water to adjust sauce consistency later if needed.
- Combine gnocchi and sauce: Drain the gnocchi and transfer them directly into the Bolognese sauce. Toss gently to coat the gnocchi evenly with the sauce.
- Adjust consistency: Add some reserved gnocchi water or extra parmesan cheese to loosen or thicken the sauce as desired.
- Serve: Portion the gnocchi Bolognese into bowls and top with additional freshly grated parmesan cheese. Serve immediately and enjoy!
Notes
- Slow simmering the sauce enhances the depth of flavor and tenderizes the meat perfectly.
- If you prefer a spicier kick, increase chipotle powder slightly or add crushed red pepper flakes.
- Using fresh herbs rather than dried provides a brighter, fresher taste to the sauce.
- Undercooking the gnocchi slightly prevents them from becoming mushy when mixed with the sauce.
- Reserve some gnocchi water to adjust the sauce thickness, making it silky and well-coated.
- Leftover gnocchi Bolognese can be refrigerated up to 3 days or frozen for up to 1 month.
