Gnocchetti with Chianti-Style Ragu

Name: Gnocchetti with Chianti-Style Ragu
Yield: 2 servings
Ingredients: 1 2/3 cups semolina flour (about 200 grams); 7 tablespoons warm water (about 100 grams); 1 pinch salt; For 4 servings; 1/2 white onion; 1 celery stalk; 1 carrot; Extra virgin olive oil; as needed Butter,; as needed Juniper berries,; 7 ounces mixed ground meat (beef, sausage, pork) (about 200 grams); 1 bay leaf; 1/2 cup Chianti wine (about 120 ml); 1 heaping tablespoon tomato paste

cinzia Di Mani In Pasta @cook_15834481

A great recipe to celebrate Dad.

cinzia Di Mani In Pasta @cook_15834481

A great recipe to celebrate Dad.

Saved

Ingredients

2 servings

For the semolina gnocchi
1 2/3 cupssemolina flour (about 200 grams)
7 tablespoonswarm water (about 100 grams)
1 pinchsalt
Chianti-Style Ragu
For 4 servings
1/2white onion
1celery stalk
1carrot
Extra virgin olive oil
as neededButter,
as neededJuniper berries,
7 ouncesmixed ground meat (beef, sausage, pork) (about 200 grams)
1bay leaf
1/2 cupChianti wine (about 120 ml)
1heaping tablespoon tomato paste

Saved

Steps

1

For the semolina gnocchi, follow Laura C.'s recipe: https://cookpad.wasmer.app/it/ricette/7580515-gnocchi-di-semola
2

Finely chop the onion, carrot, and celery. Sauté them in olive oil and butter over low heat.
3

Add the ground meat. Brown it, then add the bay leaf and deglaze with the Chianti wine.
4

Once the wine has evaporated, add the tomato paste dissolved in 1/2 cup of hot water. Season with salt.
5

Simmer over very low heat for two hours.
6

In a pot, cook the prepared gnocchi. When done, top generously with grated Grana Padano cheese.
7