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Gnocchi bolognese

  • 0:20 Prep
  • 0:45 Cook
  • 6 Servings


  • 6 pancetta slices, chopped
  • 1 onion, chopped
  • 1 rosemary sprig, leaves chopped
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 500g beef mince
  • 1 cup (250ml) red wine
  • 1 teaspoon dried oregano
  • 190g jar sundried tomato paste
  • 600ml tomato passata (sugo)(see note)
  • 2 fresh bay leaves (see note)
  • 500g gnocchi
  • Finely grated parmesan, to serve
  • Fresh flat-leaf parsley, to serve


  • 1
    Preheat the oven to 180°C.
  • 2
    Place the pancetta, onion, rosemary and garlic in a food processor and whiz until finely chopped. Heat the oil in a flameproof casserole over medium heat. Add pancetta mixture and cook, stirring, for 5-6 minutes until the onion has softened. Add the beef and cook, breaking up any lumps with a wooden spoon, for 8-10 minutes until browned. Add the wine and simmer until reduced. Stir in oregano, tomato paste and passata, and season. Add bay leaves, then cover and cook in the oven for 30 minutes.
  • 3
    Meanwhile, cook gnocchi in boiling, salted water according to the packet instructions. Drain, then return to the pan and toss with half the sauce and parmesan. Divide among serving bowls and top with remaining sauce and parmesan, then garnish with parsley.

Source: taste.com.au


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