Description
Tender gnocchi served with a rich and flavorful homemade Bolognese sauce made from lean ground beef, fresh herbs, and crushed tomatoes, perfect for a comforting Italian-inspired meal.
Ingredients
Scale
Sauce
- 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
- 1 ½ lb (900 g) gnocchi
- ⅓ cup (30 g) grated Parmesan
- 6-8 fresh basil leaves, roughly chopped
- Extra grated Parmesan for serving (optional)
Instructions
- Prepare the vegetables: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery, cooking for 8-10 minutes until softened and fragrant.
- Cook the garlic and beef: Add the chopped garlic and cook for 1 minute until aromatic. Then add the lean ground beef, cooking for 5-6 minutes and breaking it down with a spoon until browned thoroughly.
- Deglaze with wine: Stir in the dry red wine and cook for 1-2 minutes until the alcohol has mostly evaporated, enhancing the sauce’s depth.
- Add herbs and tomato paste: Mix in the tomato paste, fresh thyme, rosemary, and red chili flakes, stirring well to combine all flavors.
- Simmer the sauce: Pour in the crushed tomatoes, beef stock, and add bay leaves. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally until the sauce thickens.
- Cook the gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, usually until they float to the surface, then drain.
- Combine and serve: Remove bay leaves from the sauce, then gently stir in the cooked gnocchi, grated Parmesan, and roughly chopped basil. Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan if desired.
Notes
- Use lean ground beef to keep the sauce flavorful but not greasy.
- Fresh herbs like thyme and rosemary add an aromatic depth; if unavailable, substitute with 1 teaspoon dried herbs.
- If red wine is not available, use additional beef stock or a splash of balsamic vinegar for acidity.
- Cook gnocchi just until they float to avoid overcooking and maintain a tender texture.
- For a vegetarian version, replace ground beef with plant-based mince and use vegetable stock instead of beef stock.
- Adding a pinch of sugar can balance the acidity of the tomatoes if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
