for 4 people

Bolognese

	oil for frying
400 g	minced meat (beef and pork)
¾ tsp	salt
a little	pepper
1	onion, finely chopped
1	garlic clove, squeezed
1	carrot, cut into cubes
1	red chilli pepper, deseeded, finely chopped
2 tbsp	tomato puree
2 dl	red wine
1 tin	chopped tomatoes (approx. 400 g)
2 dl	meat bouillon
1 tsp	Italian herb mix
	salt and pepper to taste

Gnocchi

500 g	potato gnocchi
	salted water, boiling
40 g	Parmesan by the piece, shaved into thin strips using a peeler

How it's done

Bolognese

Heat the oil in a frying pan. Add the mince in batches, fry for approx. 4 mins. per batch. Remove, season the meat. Reduce the heat, add a dash of oil to the same pan. Add the onion to the pan along with all the other ingredients up to and including the tomato puree, sauté for approx. 3 mins. Return the meat and resulting cooking juices to the pan. Pour in the wine, reduce by half. Pour in the tomatoes and stock, cover and cook for approx. 30 mins., stirring occasionally, season.

Gnocchi

Cook the gnocchi in simmering salted water according to the packet instructions, drain. Plate up the gnocchi, top with the bolognese, serve with the cheese.

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