Gnocchi with Bolognese Sauce

A featured Wine Club recipe for Brutocao Cellars.
Gnocchi with Bolognese Sauce


A worthwhile wait and perfect evening meal, this gnocchi plate is prepared beautifully and covered in bolognese sauce! Pair it with the 2009 Quadriga Red Blend.

Yield: 6
Prep Time: 20 Minutes
Cook Time: 145 Minutes


• 1 lb. ground beef
• 7 oz. ground pork
• ¼ cup finely chopped pancetta
• ¾ cup white onion, finely chopped
• 1/3 cup carrots, finely chopped
• 1 celery stalk, finely chopped
• 1 cup dry white wine
• ¼ cup tomato sauce
• 4 Tbs. extra virgin olive oil
• 1 Tbs. butter
• salt & pepper to taste
• 1-2 lbs. of Gnocchi


Cook 1-2 pounds of Gnocchi. In a pan, heat the olive oil and add the vegetables (onions, carrots & celery). Cook for about 5 min. or until they begin to soften. Raise the temperature to a high heat and add the beef, pork and pancetta. Mix often. Once the meat has lost most of its red color, after about 5 min., add 1 cup white wine and continue cooking at a high heat mixing often.

Continue cooking until the wine evaporates and then add the tomato sauce, a pinch of salt and a very light pinch of pepper. Mix well. Now reduce the heat to a simmer, cover, and let it cook slowly for about 2 ½ hours. Check it occasionally to be sure it doesn't get too dry. If it does, add a cup of broth. When the sauce is close to done, add the butter.

Serve over 1-2 pounds of cooked Gnocchi and enjoy.