One pan gnocchi bolognese

Pillowy soft gnocchi soaks up the slow cooked rich meaty bolognese sauce. Make a big batch of it and freeze. It is going to be the most comforting meal on chilled winter nights.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 1 45

Servings servings

Calories 411kcal

Author Subhasmita

Ingredients

16 ounce Dry gnocchi
1 tabespoon oil
1 pound Lean ground beef
1 medium onion
2 stalks celery
1 large carrot
3 cloves garlic
2 tablespoons tomato paste
½ cup red wine
1 can plum tomatoes (14oz) (crushed with hand)
1.5-2 cups beef stock
½ cup water
1 tsp Italian seasoning
½ tsp chilli flakes
2 sprig rosemary
Bay leave
⅓ cup fresh parmesan

Instructions

In a Dutch oven or heavy bottom pot, heat oil and add ground beef. Brown beef on medium-high heat for 2-3 minutes. Break any big lumps with the back of a spoon. Drain extra fat and bring the pot back to flame.
To browned beef, add onion, celery, carrot and garlic. Saute for 4-5 minutes until the veggies have softened and garlic is aromatic.
Add tomato paste, salt, pepper, and bay leaf. Saute for 2 minutes (scrape the bottom of the pan to prevent the mixture from getting stuck at the bottom).
Deglaze the pan with red wine ( scrape bottom of the pan). Let the mixture cook for 1-2 minutes and let the alcohol smell evaporate.
Add tomato and rosemary followed by beef stock. Give everything a mix. Once the mix comes to low boil, reduce flame, cover and let the mix simmer for 45 minutes-1 hr on lowest heat.
Once the bolognese sauce is done, add in gnocchi, cover and cook until gnocchi is cooked.
Finish off the dish by adding parmesan cheese and press parsley.

Notes

Finely dice the veggies. Hack- Pulse onion, celery, and carrot in a food processor until it resembles mince-like texture.
Because it is heavy on tomato, to balance the tanginess you could add a large pinch of sugar.
You can finish the cooking the sauce in a preheated oven at 350 f for 45 minutes to 1 hr. Stir 1-2 times in between to prevent the mix from settling down at the bottom.

Nutrition