Description
In this one pot dish, swap traditional bolognese ingredients for fall-inspired ones like sweet potato gnocchi, courtesy of Barnsley Resort.
Ingredients
Scale
- 3/4 cup olive oil
- 2 stalks celery (finely diced)
- 1 medium onion (finely diced)
- 2 oz pancetta (finely diced)
- 1.5 lb ground venison beef ((you may substitute with ground pork, beef, lamb or any combination of your preferred meat))
- 1 cup dry white wine
- 1 cup puréed tomatoes
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 lb fresh sweet potato gnocchi
- fresh grated aged Manchego cheese (for serving )
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.
To serve
- Serve on a platter or dish into individual bowls or plates (depending on preference) and top with grated Manchego cheese.