Ingredients

2 tablespoons olive oil

2 medium carrots, finely chopped

2 celery stalks, finely chopped

1 medium yellow onion, roughly chopped

4 ounces diced pancetta

8 cloves of garlic, minced or 1 tablespoon garlic paste

1 lb lean ground beef (grass-fed recommended)

1 lb ground pork

Kosher salt & freshly ground black pepper, to taste

1/2 teaspoon chipotle powder

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1 (6-ounce) can tomato paste

1 cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)

1 (14.5-ounce) can diced fire roasted tomatoes

Herb blend: 3-4 sprigs each fresh rosemary & thyme

2 bay leaves

2 cups chicken or beef broth

1/4 cup freshly grated parmesan cheese, plus more for serving

1/4 cup heavy whipping cream

32 ounces potato gnocchi (shelf-stable preferred)

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium heat. Add the chopped carrots, celery, and onion. Sauté until the vegetables are tender and golden, about 6-7 minutes, stirring often.

Step 2: Add the diced pancetta to the pot and cook with the vegetables until golden, about 2-3 minutes. Stir occasionally to cook evenly. Then add the minced garlic and cook until fragrant, about 1-2 minutes.

Step 3: Create a well in the center of the pot and add ground beef and pork. Break the meat into pieces with a wooden utensil and stir to combine with vegetables. Cook until browned and fully cooked, about 8-9 minutes.

Step 4: Season the meat mixture with salt, pepper, chipotle powder, dried oregano, and smoked paprika. Stir well to combine. Add tomato paste and cook for 1-2 minutes, coating the meat and veggies.

Step 5: Increase heat to medium-high, pour in red wine, and deglaze the pot. Scrape up browned bits from the bottom while stirring. Cook until wine mostly absorbs, about 4-5 minutes.

Step 6: Add diced tomatoes, fresh herbs, bay leaves, and broth to the pot. Stir to combine.

Step 7: Reduce heat to low and cover. Let the sauce simmer and braise for 1½ to 2 hours, stirring occasionally.

Step 8: After braising, skim off any excess fat from the sauce’s surface. Remove herb stems and bay leaves. Stir in parmesan cheese and heavy cream until combined. Remove from heat.

Step 9: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions but reduce cooking time by 1 minute for best texture. Reserve ½ cup of gnocchi cooking water before draining.

Step 10: Transfer the gnocchi to the sauce using a slotted spoon. Gently toss to coat evenly. Adjust sauce thickness by adding reserved gnocchi water for thinning or more parmesan for thickening.

Step 11: Serve the gnocchi bolognese immediately in bowls, topped with extra grated parmesan if desired. Enjoy your comforting meal!

Tips & Variations

For a richer flavor, use a mix of ground veal or beef instead of pork.

Substitute pancetta with thick-cut bacon if pancetta isn’t available.

Add a splash of balsamic vinegar before simmering to deepen flavor.

Use fresh gnocchi if available, adjusting cooking time accordingly.

For a vegetarian version, replace meat with sautéed mushrooms and lentils.

FAQs

Can I make the bolognese sauce ahead of time?

Yes, the sauce can be made a day or two in advance and reheated slowly on the stove before adding the gnocchi. This allows the flavors to develop even more.

What can I substitute for red wine?

If you prefer not to use wine, substitute with additional broth and a splash of balsamic vinegar or red wine vinegar to mimic the acidity and depth that wine provides.