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.