Recipe of the Week - Carmine's Gnocchi Bolognese

YIELD: 1 portion         Serves 2-4

 

STORAGE: 

 

2 oz blended oil
1oz sliced garlic

2 oz Spanish onions finely chopped

1.5 oz carrots peeled finely chopped

1 oz celery stalks cleaned finely chopped

1/4 tsp salt & pepper mix

1 tsp chopped fresh rosemary

2 tsp chopped fresh oregano

2 tsp chopped fresh basil

2 tsp chopped fresh parsley

1 small bay leaf

8 oz ground beef

2 oz loose sweet Italian sausage

2.5 oz Carmine’s red wine

3 oz veal stock

6  oz  of a can whole peeled tomatoes, 2 oz of the juice

1 lb fresh gnocchi pasta [ fresh potato and pasta dumpling]

1.     Heat oil in  8” in sauté pan on high heat

2.     Add garlic & brown

3.     Add onions, carrots, celery, half of the salt & pepper mix & brown

4.     Add oregano, rosemary, basil, parsley, bay leaves, & stir well

5.     Add beef & sausage evenly browned & break up larger pieces

6.     Add wine & reduce for 5 minutes

7.     Add veal stock & cook for 5 minutes

8.     Add tomatoes slightly breaking tomatoes

9.     Add the remaining salt & pepper

10.   Reduce heat to medium

11.   Simmer for 1 hour stirring periodically

12.   Place gnocchi in half gallon sauce pot of boiling salted water, stir often. Strain when tender

13.   Place on a platter and pour sauce over the top