It could be the pillowy soft gnocchi lumps that beg to be soaked in a thick pasta sauce. And when their call is answered by a slow-cooked, thick, savory, Bolognese meat sauce, for me it is the perfect homemade meal, one that nourishes and fills, comforts and soothes.
Why I love making this recipe
There are no shortcuts in this recipe and maybe that’s one reason why I love it. Each ingredient is patiently sauteed for maximum flavor and the delicious aromas that fill your kitchen are well worth the time you spend making this dish. Saying that it needs just 15 minutes of your time then it’s pretty hands-off simmer in your kitchen while you put together a salad or a side dish. Dip some crusty garlic bread into it or serve it with a fresh salad and it gives you a hearty and happy meal. Make a large batch of the Bolognese meat sauce and store it in the freezer. Defrost, reheat and use it to make a quick meal on busy weeknights. It is a one-pan marvel, where the whole dish comes together in one dish from start to finish.
Bolognese sauce is a thick meat sauce or Ragu’ as it is known it Italy. It originates from the beautiful Italian city of Bologna and is prepared by slow-cooking ground meat, aromatics, tomato sauce, wine, and seasonings. The slow cooking process enhances the flavors of the ingredients and lends a thick, meaty texture to the sauce which sticks faithfully to the little gnocchi lumps.
Storing and Freezing suggestions
Store leftovers in an air-tight container in the refrigerator for up to 2-3 days. Bring to room temperature and reheat in a microwave before consuming. If you plan to make a large quantity and freeze it, then it is advisable to store only the Bolognese sauce. Once the Bolognese sauce is ready, cool it completely, portion it if possible, and store it in the freezer. When it is time to assemble the Gnocchi Bolognese, bring the sauce to room temperature by placing it on your countertop. Transfer the sauce to a pan and heat it till it bubbles, add the Gnocchi and cook till the Gnocchi is done. Garnish with grated parmesan, and chopped parsley and serve.
