Winter evenings call for something slow and soul-warming. There is nothing like the smell of a rich meat sauce simmering on the stove. This Gnocchi Bolognese is the ultimate hug in a bowl for your family.
You deserve a meal that feels like a celebration. This recipe delivers deep, complex flavors with very little effort. It is the perfect way to turn a cold night into a cozy memory.
Why This Recipe Is a Winner
This dish brings restaurant-quality flavor right to your kitchen table. The slow-cooked ragù is thick, savory, and incredibly satisfying. It is perfect for winter weekends when you have time to let things simmer.
Your family will love the soft, pillowy texture of the gnocchi. They soak up the sauce much better than traditional pasta. This recipe is a guaranteed crowd-pleaser for both kids and adults alike.
How It Comes Together
The secret to this dish is patience and one heavy pot. You start by building layers of flavor with fresh vegetables and meat. Then, you let the stove do all the heavy lifting for you.
Even if you are a beginner, you can master this. The steps are simple and very easy to follow. You will feel like a professional chef once that sauce starts to thicken.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh vegetables makes a huge difference in the final taste.
- 500g potato gnocchi
- 250g ground beef
- 250g ground pork
- 50g pancetta, finely chopped
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tablespoons tomato paste
- 125ml dry white wine
- 250ml whole milk
- 400g crushed tomatoes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese
Step-by-Step
- Heat olive oil in a Dutch oven over medium heat and sauté the pancetta until the fat renders.
- Add the onion, carrot, and celery, cooking until the vegetables are softened and translucent.
- Add the ground beef and pork, browning the meat thoroughly while breaking it into small crumbles.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly and develops flavor.
- Pour in the white wine to deglaze the pan, simmering until the liquid has mostly evaporated.
- Add the crushed tomatoes and milk, then reduce the heat to low. Simmer partially covered for 3 hours, stirring occasionally.
- Season the sauce with salt and black pepper to taste.
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, which takes approximately 2 to 3 minutes.
- Drain the gnocchi and transfer them directly into the Bolognese sauce, tossing gently to coat.
- Serve hot, garnished with a generous amount of grated Parmesan cheese.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. Sprinkle extra Parmesan cheese and fresh cracked pepper on top. It looks absolutely beautiful on a set table.
Pair it with a crisp green salad to balance the richness. A slice of warm crusty bread is great for scooping up sauce. Set the table, light a candle, and enjoy a slow evening.
Keep It Fresh
Leftover sauce tastes even better the next day. Store it in an airtight container in the fridge for three days. You can also freeze the sauce for up to three months.
Reheat the sauce gently on the stove over low heat. If it gets too thick, add a splash of water. Always cook fresh gnocchi right before you plan to serve them.
Tips for Best Results
- Don’t skip browning the meat thoroughly for maximum flavor depth.
- Use a heavy-bottomed pot to prevent the sauce from scorching.
- Add the milk slowly to help create a silky texture.
- Wait until the gnocchi float before removing them from the water.
- For a holiday gathering, double the batch of sauce easily.
- Always use a dry wine like Pinot Grigio or Sauvignon Blanc.
- Toss the gnocchi gently so they stay nice and plump.
Ways to Switch It Up
- Swap the pork for extra beef if you prefer a single meat.
- Use gluten-free gnocchi to keep the meal allergy-friendly for guests.
- Add a pinch of nutmeg for a traditional Italian aromatic touch.
- Swap white wine for red wine for a bolder flavor profile.
Common Questions
Can I make the sauce ahead of time?
Yes, this sauce is perfect for making a day in advance. The flavors meld together and become even more delicious overnight. Just reheat and boil your gnocchi when you are ready.
Why do you add milk to the sauce?
Milk is a classic ingredient in traditional Bolognese recipes. It helps tenderize the meat and creates a creamy finish. It balances the acidity of the tomatoes perfectly.
How do I know when gnocchi is done?
Gnocchi will tell you exactly when they are ready. They will rise and float to the top of the water. This usually only takes about two or three minutes.
I hope this Gnocchi Bolognese brings warmth to your home this winter. It is a recipe made for sharing with the people you love. Happy cooking!
— Lidia
Gnocchi Bolognese
Ingredients
- 500 g potato gnocchi
- 250 g ground beef
- 250 g ground pork
- 50 g pancetta , finely chopped
- 1 onion , finely diced
- 1 carrot , finely diced
- 1 celery stalk , finely diced
- 2 tablespoons tomato paste
- 125 ml dry white wine
- 250 ml whole milk
- 400 g crushed tomatoes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese
Instructions
- Heat olive oil in a Dutch oven over medium heat and sauté the pancetta until the fat renders.
- Add the onion, carrot, and celery, cooking until the vegetables are softened and translucent.
- Add the ground beef and pork, browning the meat thoroughly while breaking it into small crumbles.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly and develops flavor.
- Pour in the white wine to deglaze the pan, simmering until the liquid has mostly evaporated.
- Add the crushed tomatoes and milk, then reduce the heat to low. Simmer partially covered for 3 hours, stirring occasionally.
- Season the sauce with salt and black pepper to taste.
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, which takes approximately 2 to 3 minutes.
- Drain the gnocchi and transfer them directly into the Bolognese sauce, tossing gently to coat.
- Serve hot, garnished with a generous amount of grated Parmesan cheese.
