Gnocchi Bolognese
A cozy pasta dish with soft pillowy gnocchi and hearty meat sauce made by roasting mirepoix and ground beef separately, then combining with fresh herbs and tomato sauce for a simple time-saving bolognese.
A cozy pasta dish with soft pillowy gnocchi and hearty meat sauce made by roasting mirepoix and ground beef separately, then combining with fresh herbs and tomato sauce for a simple time-saving bolognese.

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Add ½ lb ground beef to a pan. In another pan, combine ½ cup carrot, ½ cup celery, ½ cup white onion, 3 cloves garlic, 2 tbsp tomato paste, 2 tbsp olive oil, ½ tsp kosher salt, and ½ tsp fresh ground pepper. Roast at 425°F for 15 minutes, stirring occasionally.
After roasting, remove pans. Drain the ground beef on a paper towel lined plate.
In the pan with the vegetable mix, stir in 1 ½ cups tomato purée, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, ½ cup pecorino romano, 1 lb gnocchi, and drained ground beef. Roast at 375°F for 40 minutes.
When 10 minutes remain in the cook, remove the pan and stir in 2 tbsp heavy cream. Evenly distribute 1 ½ cups shredded mozzarella over the top, and return the pan to finish cooking.
To serve, divide gnocchi bolognese between plates and garnish with additional fresh basil.
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