Carmine's Gnocchi with Bolognese – Pre-Marathon Dinner

By Chef Glenn Rolnick
(Serves 2-4)

Ingredients:

• 2 oz blended oil
• 1 oz sliced garlic
• 2 oz Spanish onions finely chopped
• 1.5 oz carrots peeled finely chopped
• 1 oz celery stalks cleaned finely chopped
• 1/4 tsp salt & pepper mix
• 1 tsp chopped fresh rosemary
• 2 tsp chopped fresh oregano
• 2 tsp chopped fresh basil
• 2 tsp chopped fresh parsley
• 1 small bay leaf
• 8 oz ground beef
• 2 oz loose sweet Italian sausage
• 2.5 oz Carmine’s red wine
• 3 oz veal stock
• 6 oz of a can whole peeled tomatoes, 2 oz of the juice
• 1 lb fresh gnocchi pasta [fresh potato and pasta dumpling] 

Procedure:

1. Heat oil in 8” in sauté pan on high heat
2. Add garlic & brown
3. Add onions, carrots, celery, half of the salt & pepper mix & brown
4. Add oregano, rosemary, basil, parsley, bay leaves, & stir well
5. Add beef & sausage evenly browned & break up larger pieces
6. Add wine & reduce for 5 minutes
7. Add veal stock & cook for 5 minutes
8. Add tomatoes slightly breaking tomatoes
9. Add the remaining salt & pepper
10. Reduce heat to medium
11. Simmer for 1 hour stirring periodically
12. Place gnocchi in half gallon sauce pot of boiling salted water, stir often. Strain when tender
13. Place on a platter and pour sauce over the top

Phone: (212)221-3800
Address: 200 West 44th St., btwn. Broadway & Eighth Ave.