Monday, November 12, 2012

gnocchi with quick meat sauce... 30 minutes

the goods:
1 tablespoon olive oil
3 pounds ground chuck (80% lean)
1 medium yellow onion, diced small
3 carrots, shredded
2 garlic cloves, roughly chopped
2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
1 pound fresh or frozen gnocchi, cooked according to package instructions
1/4 cup grated Parmesan (1 ounce)
fresh basil leaves, for serving

In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cook, then refrigerate for dinner tomorrow. Serve remaining sauce over gnocchi, topped with Parmesan and basil.

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