This recipe was retained from a Chef's Plate order from several years ago. All the Chef's Plate ingredients came pre-measured and packaged, obviously, so translating the dimensions is proving to be a bit challenging. It may require a few tweaks after experimentation.
It was labelled as being "easy", and that's my speed, baby. 😎
This is intended for two solid servings, with some leftover sauce.
1 tablespoon of olive oil
3 cups of gnocchi.
1 can of tomato paste (156 ml).
1 can of tomato sauce (398 ml)
2 1/2 cup of ground beef (or your substitute of choice)
1/2 cup of diced carrot.
1/2 cup of diced yellow onion.
2 cloves of garlic, minced.
1 tablespoon of Italian spice
1/2 cup (?) of asiago cheese
1/2 cup red wine
Heat the oil in a large pan.
At medium heat, cook the beef, carrots, onions, garlic, and tomato paste for 5-6 minutes.
Add the red wine and cook for about another minute.
Stir in the tomato sauce and spices, then let it simmer.
Once the sauce is simmering, reduce heat slightly, add half of the cheese, and stir in well.
Cook the gnocchi in boiling water. Scoop them out into bowls when they go from being sinkers to floaters.
Top the gnocchi with sauce, sprinkle the remaining cheese on top, and serve.
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