Home Dinner Gnocchi with Classic Italian Bolognese Sauce

Gnocchi with Classic Italian Bolognese Sauce

Gnocchi with Classic Italian Bolognese Sauce


1 tablespoon olive oil
Butter: 3 tablespoons plus 1 tablespoon to mix with the pasta
1 cup finely chopped onion
Celery, chopped to 1/2 cup
1 cup chopped carrot
1 pound of ground beef chuck that is not too lean
Freshly ground Black Pepper
1 cup whole Milk
1 cup of dry white wine
Cut up 1 1/2 cups of imported Italian plum tomatos in their juice
Serve cooked pasta with grated Parmesan


Turn the heat on medium and add the onion, oil, and 3 tablespoons butter to a heavy bottomed pot. Stir and cook until the onion turns translucent. Stirring constantly, add the celery and carrots and cook them for 2 minutes.

Add the meat to a large pinch salt and freshly ground black pepper. Then, using a fork to break up the meat, mix well and cook it until the raw color has disappeared.

Add the milk, and simmer it gently. Stir it frequently until it bubbles.

Stir in the tomatoes and wine. Once the wine is absorbed, add the tomatoes.

The acidity of tomatoes and wine is reduced by cooking the meat first in milk. Turn the heat down when they start to bubble. The sauce will cook at a lazy simmer, with only an occasional stir.

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