Ingredients
- 2 pkgs Anna Potato Gnocchi (17.6 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Onion, finely diced
- 1/2 cup Celery Stalks, finely diced
- 1/2 cup Carrots, finely diced
- 3 cloves Garlic, minced
- 1 lb Ground Beef
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Cento Ground Black Pepper
- Cento Crushed Red Pepper, to taste
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 cup Red Wine
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
- 1 cup Cento Beef Stock
- 2 Cento Bay Leaves
- Fresh Basil Leaves, chopped
- Fresh Parsley, chopped
- 1 sprig Fresh Rosemary
- 1/2 cup Parmesan Cheese, grated
Directions
In a large pot over medium heat, heat olive oil. Add in onion, carrot, and celery. Cook slowly, stirring often, until vegetables soften. Stir in garlic and cook just until fragrant, then add ground beef, breaking it up with a spoon as it browns. Season with salt, black pepper, and chili flakes, then stir in the tomato paste, letting it cook until it darkens slightly. Pour in wine and simmer until reduced by about half, scraping up any browned bits from the bottom of the pot. Add crushed tomatoes, beef broth, bay leaves, thyme, and rosemary, then lower the heat and let the sauce gently simmer uncovered, stirring occasionally. As the sauce finishes, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain. Remove bay leaves from the sauce and fold gnocchi directly into the bolognese. Serve hot with basil and parmesan on top. Serves 4.
