Best Ever Gnocchi Mushroom Bolognese

Nailing a delicious traditional Bolognese can be tricky and many of the recipes we see today are not in fact Bolognese. They're often a hybrid of Bolognese and Ragù alla Napoletana. Two key differences between Ragu alla Napoletana and Bolognese is the type of wine used and the addition of mushrooms. Napoletana uses red wine, while Bolognese uses white wine and adds dry mushrooms. (Although, mushrooms were not in the original recipe Pellegrino Artusi created in 1891 in Bologna Italy, but hey–neither were tomatoes!). The Italian Academy of Cuisine (which documents all of Italy's culinary history) lists the ingredients for bolognese as beef or veal, fresh unsmoked pancetta, onions, carrot, celery, tomato puree, meat broth, dry white wine, milk, salt and pepper. So paying homage to a truly traditional Bolognese with a little flair (herbs + goat cheese) and one slight adjustment (no pancetta) this delicious sauce is paired with pillowy gnocchi for a perfect "Gnocchi Friday" dinner. Have a colorful day and enjoy!

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% Daily Values based on a 2,000 calorie diet

Step 1

Peel and chop the carrot and onion. Slice the mushrooms into a separate bowl.

Step 2

Drizzle olive oil into a dutch pan and add carrots and onion. Cook until the onion is translucent and the carrots are soft. Add the ground beef and cook for about 5 minutes. Then add the mushrooms and cook until the mushrooms are soft and the beef is cooked through.

Step 3

Stir in the wine, tomatoes and milk. Add the chopped sage and parsley and simmer the sauce for about 15 minutes or until the sauce has thickened a bit.

Step 4

Stir in the gnocchi and 2/3 cup chicken broth. Bring the sauce to a boil and cook for another 8 minutes or until the sauce has thickened.

Step 5

Serve the gnocchi bolognese with rosemary goat cheese and fresh chopped basil. Enjoy!

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