Ultimate Chef-Style Ragu with Gnocchi

Ingredients

• 150 g Pancetta (unsmoked, diced 1/4")
• 150 g Carrots (peeled and diced small)
• 150 g Onion (yellow, diced)
• 80 g Celery Stalks (diced)
• 4 cloves Garlic (grated)
• 300 g Ground Beef (Shin) (freshly ground if possible)
• 300 g Ground Beef (Chuck) (well‑marbled)
• 200 g Pork Belly (skin removed, diced 1 cm)
• 400 g Tomato Puree (canned or fresh blended)
• 70 g Tomato Paste (about 2 tbsp)
• 250 ml Whole Milk (2%)
• 250 ml Red Wine (dry Italian (Chianti))
• 500 ml Chicken Stock (low‑sodium)
• 30 g Parmesan Rind (from a block of Parmesan)
• 2 Bay Leaf
• 1 pinch Ground Nutmeg
• 30 g Unsalted Butter (cut into cubes)
• 2 tbsp Olive Oil (neutral‑flavored for sautéing)
• to taste Salt
• to taste Black Pepper
• 500 g Red Skin Potatoes (for gnocchi, boiled and riced)
• 1 Egg Yolk
• 65 g 00 Flour (sifted)
• 100 g Red Wine Vinegar (about 100 ml)
• 50 g Granulated Sugar

Instructions

1. Render Pancetta and Make Sofrito

   Heat the Dutch oven over medium heat, add the diced pancetta and render until the fat is released (≈5 min). Add the diced carrots, onion, and celery, season with a pinch of salt, and cook, stirring occasionally, until the vegetables are soft and lightly caramelized but still pale (≈10 min).

   Time: PT10M

   Temperature: medium heat

2. Add Garlic

   Grate the garlic cloves directly into the pot and cook for 2 minutes, just until fragrant, being careful not to let it burn.

   Time: PT2M

   Temperature: medium heat

3. Set Sofrito Aside

   Transfer the softened sofrito to a bowl and set aside; keep the rendered pancetta fat in the pot.

   Time: PT1M

4. Brown the Beef

   Increase heat to high, add a splash of neutral oil, then add the 600 g ground beef mixture. Break it up with a wooden spoon, letting the water evaporate quickly. When the liquid has mostly gone, lower the heat and continue to brown, scraping the fond, until the meat is deep brown (≈15 min).

   Time: PT15M

   Temperature: high then medium‑high

5. Add Pork Belly

   Stir in the diced pork belly and cook on low‑medium heat just until it softens and releases a little fat (≈5 min).

   Time: PT5M

   Temperature: medium

6. Caramelize Tomato Puree and Paste

   Add the tomato puree and tomato paste, stirring to coat the meat. Cook, allowing the mixture to darken to a mahogany hue (≈5 min).

   Time: PT5M

   Temperature: medium

7. First Milk Addition

   Pour in the 250 ml whole milk, stir, and let it reduce until mostly absorbed (≈5 min). This tenderizes the meat fibers.

   Time: PT5M

   Temperature: medium

8. Deglaze with Red Wine

   Increase heat slightly, add the 250 ml red wine, and reduce by about half, scraping the fond as it loosens (≈5 min).

   Time: PT5M

   Temperature: medium‑high

9. Build the Sauce Base

   Return the reserved sofrito, add the chicken stock, Parmesan rind, bay leaves, and a pinch of nutmeg. Stir, bring to a gentle simmer, then season with salt and pepper.

   Time: PT5M

   Temperature: low simmer

10. Long Low‑Oven Simmer

    Cover the pot with a lid and place it in a pre‑heated oven at 120 °C. Cook for 4 hours 30 minutes, stirring once every hour and checking that the liquid is not drying out (add a splash of stock if needed).

    Time: PT4H30M

    Temperature: 120°C

11. Prepare Gnocchi Dough (Noki)

    While the ragu simmers, boil the potatoes whole until fork‑tender, then drain and let cool slightly. Peel and pass through a potato ricer onto a clean surface. Add the egg yolk, 65 g 00 flour, and a pinch of salt; gently mix until just combined, being careful not to over‑work.

    Time: PT20M

12. Shape and Cook Gnocchi

    Divide the dough into two portions, roll each into a rope about 1 cm thick, and cut into 2 cm pieces. Press each piece lightly with a fork to create ridges. Bring a large pot of salted water to a boil, add gnocchi in batches; when they rise to the surface (≈2‑3 min) they are done. Remove with a slotted spoon and set on a lightly oiled tray.

    Time: PT10M

    Temperature: boiling

13. Finish the Ragu

    Remove the Parmesan rind and bay leaves. Stir in the remaining 250 ml milk (Marco method), 30 g butter, and the gastrique (see step 14). Adjust seasoning with salt and pepper.

    Time: PT5M

    Temperature: low

14. Make Gastrique and Incorporate

    In a small saucepan combine 100 g red wine vinegar and 50 g granulated sugar. Bring to a boil, then simmer 1 minute until slightly thickened. Add the gastrique to the ragu a tablespoon at a time, tasting for balance between sweet and acidic.

    Time: PT5M

    Temperature: medium

15. Combine Gnocchi and Sauce

    In a large skillet heat a drizzle of olive oil over medium‑high heat, add the cooked gnocchi and toss briefly to warm. Add a handful of the ragu, sprinkle a little grated Parmesan, and toss to coat. Serve immediately.

    Time: PT5M

    Temperature: medium‑high

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g