Gnocchi bolognese

SERVES 4 PREPARATION: 20 MIN COOKING: 50 MIN BOLOGNESE

100g bacon, chopped

15ml (2T) olive oil

2 garlic cloves, crushed

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

250ml (1c) finely chopped tomatoes 300g beef mince

125ml (½c) dry red wine

10ml (2t) tomato paste

125ml (½c) beef stock salt and pepper

GNOCCHI

2 large potatoes

360g plain flour, plus extra for dusting 5ml (1t) salt

1 Bolognese In a pan over low heat, cook the bacon in a little oil until it starts to sizzle.

2 Add the garlic, onion, carrot and celery and raise the heat to medium-low and cook until soft. You can add a little more oil to avoid catching.

3 Raise the heat to medium and add the tomatoes and cook until they’re soft, about 3-4 minutes. Add the beef and brown, stirring occasionally until all the liquid has evaporated and the meat starts to sizzle.

4 Add the wine and let it cook until the alcohol evaporates, about 7 minutes.

5 Mix the tomato paste into the beef stock, season with salt and pepper and add to the pot. Close with the lid and turn the heat to high. Once boiling, reduce the heat and let simmer over low heat for 30 minutes.

6 Gnocchi In the meantime, boil the unpeeled potatoes in salted water until tender. Drain and leave to cool. Peel off the skins, chop into cubes a and beat with an electric beater until smooth. Stir in the 360g flour and salt.

7 Knead for 5 minutes on a floured surface until smooth. Divide into 4 and roll each portion into sausages about 3cm wide. Cut into small chunks and push down lightly on each one with a fork. Put on a floured surface or tray.

8 Cook the gnocchi in a pan of boiling salted water for 4-5 minutes. Drain well and stir into the beef sauce.

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