ROSIE'S GNOCCHI BOLOGNESE
RECIPE TYPE
Beef
SERVES
SERVES6 to 8
Prep: 15 min
Cook: 40 min
Ingredients
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 onion, finely chopped
1 small carrot, diced
1 rib celery, diced
1 pkg (454g) Longo’s Fresh Lean Ground Beef
2 cloves garlic, minced
1 tsp Longo’s Essentials Dried Basil
1/2 cup (125mL) dry white wine
1/2 cup (125mL) Longo’s 3.25% Whole Milk
1 jar (700 mL) Longo’s Tomato Basil Pasta Sauce
1/4 cup chopped fresh Italian parsley, divided
1/2 tsp salt
2 pkgs (500g each) Longo’s Curato Potato Gnocch
Longo’s Curato Parmigiano Reggiano DOP Cheese, grated
Directions
Heat oil in large saucepan over medium heat and cook onion, carrot and celery for about 5 minutes or until softened. Add beef, garlic and basil; cook, stirring, for about 5 minutes or until browned. Add wine and cook for 2 minutes or until evaporated. Stir in milk and simmer for about 1 minute or until evaporated. Add pasta sauce, half of the parsley and salt; bring to a boil. Reduce heat and simmer for about 10 minutes or until thickened slightly. Season with additional salt, if necessary.
Meanwhile, in large pot of boiling salted water, cook gnocchi for about 3 minutes or until gnocchi rises to the surface. Drain and add to meat sauce; toss to coat. Sprinkle with remaining parsley. Serve with cheese.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 23g | Fibre 3g |
Fat 14g | Sugar 5g |
Carbs 54g | Sodium 1150mg |
