Gnocchi Bolognese with Slow-Simmered Meat Sauce
This gnocchi bolognese pairs a classic slow-simmered meat sauce with pillowy potato gnocchi. No tomatoes, no cream, just meat, mirepoix, white wine, and time. Get it going in the afternoon and by dinner all you need to do is cook the gnocchi.
Equipment
- measuring cups
- measuring spoons
- Knife
- cutting board
- heavy-bottomed pot or dutch oven
- pot
- wooden spoon
- Colander
Ingredients
- 3.5 tablespoons olive oil
- 3.5 tablespoons unsalted butter
- 1.5 cups finely diced yellow onion
- 1 cup finely diced carrot
- 1 cup finely diced celery
- 3 cloves garlic crushed
- 16 ounces ground beef
- 2 tablespoons double-concentrated tomato paste
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup dry white wine scant, just under 1 cup
- 1 cup water scant, just under 1 cup
- 1 pound potato gnocchi
Instructions
- In a heavy-bottomed pan or dutch oven, heat olive oil and butter. Stir in the onion, cover, and cook over medium-low heat for 5-10 minutes until the onion turns translucent. Stir occasionally.3.5 tablespoons olive oil, 3.5 tablespoons unsalted butter, 1.5 cups finely diced yellow onion
- Add celery and carrot, cover, and cook for an additional 5-10 minutes until vegetables are soft and slightly browned. Stir in garlic, if using, and cook for an extra minute.1 cup finely diced carrot, 1 cup finely diced celery, 3 cloves garlic
- Add ground beef, breaking it into small pieces with a wooden spoon. Increase heat to medium-high and cook for about 10 minutes until the meat loses its red color.16 ounces ground beef
- Stir in tomato paste, cooking until its color deepens to a rich, brick red, about another minute.2 tablespoons double-concentrated tomato paste
- Pour in white wine (3/4 to 1 cup) and water (3/4 to 1 cup OR just under 2 cups if you are not using wine). Season with salt and pepper, then reduce heat to low. Cover and simmer for 1½ hours, adding ½ cup water if the sauce dries.1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1 cup dry white wine, 1 cup water
- Once done, boil 1 pound of gnocchi until they float (2-4 minutes), drain, and toss with bolognese sauce. Top with freshly grated Parmigiano Reggiano and serve. Enjoy!1 pound potato gnocchi
Notes
Scant means an amount that's just barely reaching. In the case of these liquids, its about .88 of a cup each of wine and water.
This bolognese stores really well. Keep leftovers in an airtight container in the fridge for up to 4 days or freeze the sauce for up to 3 months. Store the gnocchi and sauce separately if possible, as the gnocchi will absorb the sauce and soften overnight. Reheat gently on the stovetop with a splash of water to loosen.
Start the sauce in the early afternoon. Get everything going between meetings and let it simmer low and slow on the back burner. By dinner, all you need to do is cook the gnocchi.
Don't rush the soffritto. The onion, carrot, and celery need to fully soften before anything else goes in. This is the flavor foundation of the entire dish — give it the time it needs.
Let the tomato paste cook until it turns brick red. This removes the raw taste and adds a deep, concentrated richness to the sauce. It only takes about a minute but makes a real difference.
The wine pairing for this one matters. A Chianti Classico, a Barolo, or a Brunello di Montalcino are all excellent choices, all Italian reds that can stand up to a rich, slow-simmered meat sauce.
Nutrition Facts
Calories: 768kcalCarbohydrates: 54gProtein: 26gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 107mgSodium: 1158mgPotassium: 701mgFiber: 5gSugar: 6gVitamin A: 5890IUVitamin C: 10mgCalcium: 96mgIron: 7mg
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