I’ve been making bolognese sauce for years, its always different! When I saw this recipe and read the ingredients in the bolognese I was curious about the olives and the sage and the use of white wine as opposed to red. Oh and the mixture of pork mince and beef mince. I know that mixture works well with meatloaf, but I never thought of that combination for a bolognese! I had to try it! And man I am thrilled that I did! This is one of the best recipes I have come across for bolognese. It goes beautifully with the gnocchi but you could use it with any pasta! The secret to this sauce is TIME, you can’t rush it and it has to cook for the 1 1/2 hours. So don’t do it if you don’t have time. But trust me…. make the time! 🙂 I’m totally in love with this one!
For the Bolognese Sauce
1 Tbsp Butter
1 Tbsp Olive oil
1 small handful sage leaves, chopped
1 small handful rosemary leaves, chopped
1 fresh bay leaf or 2 dry bay leaves
1 red onion, chopped
250g beef mince
250g pork mince (I bought pork sausages and squeezed the insides out of the skin)
3 leeks, finely chopped
100g drained, pitted, chopped black olives
1 Cup dry white wine
2 cups tomato pasata
1 Tbsp tomato paste
1 cup beef stock
1 Tbsp sugar
Freshly ground sea salt and black pepper, to taste
160g freshly grated parmesan
For the Gnocchi
6 floury potatoes
3 free range egg yolks
t teaspoon sea salt
180g cake flour
– Preheat your oven to 180C. Prick the potatoes once and place on a baking tray. When the oven is heated, put the potatoes in and bake them for 1 hour. (or until cooked through)
– Meanwhile, heat the butter and the oil in a pan and add the herbs and stir for a few seconds. Then add the onion and sauté with the herbs until soft.
– Once they have softened, you can add the pork mince and the beef mince and brown it.
– Add the leeks, black olives and white wine and simmer for a few minutes until the wine has reduced by about half. Then add the tomato pasata, tomato paste, beef stock and sugar. Reduce the heat and simmer gently for 1 ½ hours. Stirring every 20 minutes or so. Cover the bolognaise for the first hour of cooking and then remove the lid for the last half an hour. Taste and adjust the seasoning.
– Once your potatoes are cooked, Take then out and let them cool. When they are cool enough to handle, peel them and then put them through a potato ricer or you can grate it with the fine side of a grater.
– Put the grated (or riced) potato into a bowl, add the egg yolks, salt and sift in half the flour. Mix and knead to combine. Then sift in the rest of the flour. Mix and knead again.
– Bring a large sauce pan of salted water to the boil. Divide the dough into 4 pieces. On a clean surface, sprinkle a bit of flour and then roll out the dough into a thin sausage and then cut it into 1.5cm pieces. You can indent each piece with your finger if you would like to give it a bit of character.
– In batches, put the gnocchi in the boiling water for about 3 to 4 minutes. Be careful not to over cook! They will come up to the surface and you can scoop them out with a slotted spoon and place them in a warm dish and sprinkle with a touch of olive oil to prevent them sticking together.
– Place them in individual bowls, top with the bolognese sauce and grated parmesan.
Recipe inspired from the Woolies Taste Mag