Gnocchi With Light Bolognese Sauce

Ingredients

• 1 tablespoon olive oil
• 1 ¼ pounds lean ground meat
• 1 1/4-inch-thick slice pancetta, finely chopped
• 1 carrot, minced
• 1 small onion, peeled and minced
• ½ celery stalk, minced
• 2 cloves garlic, peeled and minced
• ½ cup white wine
• 1 cup beef, veal or chicken stock
• ½ teaspoon fresh chopped thyme
• 1 tablespoon tomato paste
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon flour
• 1 cup whole milk
• 1 ½ pounds homemade or store-bought gnocchi
• Grated Parmesan for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1175 calories; 40 grams fat; 14 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 136 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 57 grams protein; 133 milligrams cholesterol; 540 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a large skillet with a tightly fitting lid, heat the olive oil over high heat. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes. Remove the meat with a slotted spoon and set aside.
2. Return the skillet to medium heat and add the pancetta. Cook, stirring frequently, until it is just cooked through, about 2 minutes. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes. Return the meat to the skillet. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 40 minutes.
3. Uncover the skillet and stir in the flour. Cook 2 minutes. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes. Season to taste with salt.
4. Meanwhile, cook the gnocchi according to directions. Place on a platter, cover with the sauce and serve with Parmesan on the side.

1 hour 10 minutes