Description
Fall flavors shine in this hearty one-pot
pasta dish, perfect for a cozy night in.
Ingredients
Units
Scale
- 3/4 cup olive oil
- 2 stalks celery
- 1 medium onion
- 2 oz (57 g) pancetta
- 1 medium carrots
- 1 cup (237 ml) chicken stock
- 1 lbs (700 g) ground venison beef
- 1 cup (237 ml) dry white wine
- 1 cup (237 ml) puréed tomatoes
- Kosher salt
- freshly ground black pepper
- 2 lbs (907 g) fresh sweet potato gnocchi
- fresh grated aged Manchego cheese
Instructions
- Heat the olive oil in a deep, heavy-based Dutch oven or similar pot over medium heat.
- Add the carrot, celery, onion, and pancetta to the pot and sauté the vegetables for about 15 minutes until they are lightly browned.
- Season the venison (or substitute) with salt and pepper, then add it to the pot and cook for about 8 minutes until browned.
- Add the wine and cook for about 12 minutes until the wine evaporates almost completely and the pan looks dry.
- Add the tomatoes and cook for about 10 minutes until the mixture darkens considerably and begins to look dry.
- Add the chicken stock and cook, uncovered, on very low heat for about 3 hours until the meat is remarkably tender and full of flavor.
- Add the gnocchi and cook for about 2 to 3 minutes with the Bolognese.
- Serve on a platter or dish into individual bowls or plates and top with grated Manchego cheese.
Notes
- For a richer flavor, use bone-in venison shoulder instead of ground venison.
- To prevent the gnocchi from becoming gummy, ensure the Bolognese sauce is not too watery before adding them.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 600
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 80