Gnocchi With Light Bolognese Sauce
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 1¼pounds lean ground meat
- 1¼-inch-thick slice pancetta, finely chopped
- 1carrot, minced
- 1small onion, peeled and minced
- ½celery stalk, minced
- 2cloves garlic, peeled and minced
- ½cup white wine
- 1cup beef, veal or chicken stock
- ½teaspoon fresh chopped thyme
- 1tablespoon tomato paste
- ½teaspoon kosher salt, plus more to taste
- ½teaspoon freshly ground black pepper
- 1tablespoon flour
- 1cup whole milk
- 1½pounds homemade or store-bought gnocchi
- Grated Parmesan for serving
Nutritional analysis per serving (6 servings)
523 calories; 26 grams fat; 9 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 25 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet with a tightly fitting lid, heat the olive oil over high heat. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes. Remove the meat with a slotted spoon and set aside.
- Step 2
Return the skillet to medium heat and add the pancetta. Cook, stirring frequently, until it is just cooked through, about 2 minutes. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes. Return the meat to the skillet. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 40 minutes.
- Step 3
Uncover the skillet and stir in the flour. Cook 2 minutes. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes. Season to taste with salt.
- Step 4
Meanwhile, cook the gnocchi according to directions. Place on a platter, cover with the sauce and serve with Parmesan on the side.
Private Notes
Comments
Some the best recipes are simple and rely on the aromatics of celery, onions, and carrots to form a delicious foundation for flavor. This recipe speaks to it's ability to deliver the taste every ingredient. I remind you that salt and pepper are spices and thyme is an herb.
Do not make this!
It is sad and tastes like canned chicken soup!
There are no spices in it!
If you are as misfortunate as I to make this pot of sadness you should look up the food network recipe. Or just dump some paprika in. Whatever.
This was so delicious. Boyfriend saw the sauce almost finished by the recipe, asked for more tomato, so we added a can of tomato paste and more broth. Delicious with its rich flavor base and adaptable. I think the leftovers will freeze nicely.
This sauce was fine, although I confess that I cooked the vegetable first and added the meat as in a more traditional preparation. I also added only half the milk called for and added it after the other liquids has reduced quite a bit so that it could also be reduced. I did this in lieu of adding flour as a thickener. In the end, I don’t see any advantage to this recipe. I’ll stick to the Marcella Hazan recipe.
This is a great, easy recipe for a delicious dish. Of course, taste it and add additional spices to your liking (as with practically any dish). I added red pepper and a bit of Italian seasoning to help the flavors pop. This will be one of our regular recipes!
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