Switch out your tagliatelle with gnocchi for an extra hearty, no baloney, bolognese.
6 to 8
1 medium onion
1 celery stick
3 cloves garlic
1 teaspoon fresh thyme leaves, picked
1 tablespoon fresh rosemary
4 ounces cubed pancetta
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1/4 cup beef stock
1/4 cup red wine
1/4 cup heavy cream
1 pound fresh gnocchi, cooked according to package instructions
2 cups shredded low moisture mozzarella cheese, divided
1 cup shredded Parmesan cheese
1/2 cup burrata
Preheat the oven to 350 degrees.
In the bowl of a food processor fitted with the blade attachment, pulse onion, carrot, celery, garlic, thyme and rosemary into a mirepoix.
In a large, deep skillet, cook pancetta until golden and crispy. Add mirepoix and cook for 10 minutes, until vegetables soften. Add the beef and stir to break up until meat is thoroughly browned.
Add the tomatoes, stock and red wine. Bring to a boil, then reduce to a simmer and cover. Cook for 30 minutes until sauce thickens. Stir in cream and turn off the heat.
Stir in the cooked gnocchi and 1 cup shredded mozzarella to combine. Cover with Parmesan, remaining cup of mozzarella and burrata. Bake for 30 minutes, until golden and bubbling.