GNOCCHI BOLOGNESE

– Butter – Olive oil – Celery – Carrots – Onion – Pancetta – Beef mince – Pork mince – Rosemary and thyme – White wine – Tomato paste – Milk – Chicken stock  – Bay leaves – Salt and pepper

Ingredients

what you'll need:

Instructions

Heat the butter and oil in a large pot over medium heat on the stovetop. Add the diced celery, carrot, onion and pancetta and sauté until the vegetables have softened.

Instructions

Turn the heat up to high and add the pork mince and beef mince. Cook until the mince has browned and all of the liquid has evaporated. Add rosemary and thyme sprigs.

Instructions

Pour in the wine and cook until the liquid has evaporated.

Instructions

Mix in the tomato paste, then milk and then the chicken stock.

Instructions

Add the bay leaves and season with salt and pepper. Stir to combine. Turn the heat down to low. Cover with a lid and allow to cook slowly for a minimum of 1 hour (up to 2-3 hours).

Instructions

Remove half of the bolognese sauce from the pot and place into a large frying pan. The remainder of bolognese sauce can be stored in the fridge or frozen for later use.

Instructions

Place the cooked gnocchi into the frying pan with the bolognese sauce. Toss to coat the gnocchi in the sauce.

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