Gnocchi al ragù (ñoquis con salsa de carne)

Ingredientes

• 2 tbsp. extra-virgin olive oil
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 medium white onion, finely chopped
• sea salt
• 8 oz. ground beef
• 1/2 cup dry red wine
• 1 14-oz. can whole peeled tomatoes, crushed by hand
• 1 lb. fresh Gnocchi di Patate (recipe linked below) or store-bought
• 1/4 cup finely grated Parmigiano-Reggiano

Preparación

1. 1

   Heat the olive oil in a medium pot over low heat.

2. 2

   When the oil begins to shimmer, add the carrot, celery, onion, and a heavy pinch of salt and cook until the vegetables are very soft, 15 to 20 minutes.

3. 3

   Add the ground beef, increase the heat to medium-high, and cook until well browned, 8 to 10 minutes.

4. 4

   Add the wine, scraping the bottom of the pot, and cook until the liquid reduces by half, 2 to 3 minutes.

5. 5

   Add the tomatoes, bring to a rolling boil, then reduce the heat to low and simmer until the tomatoes have lost their raw flavor, 20 to 25 minutes.

6. 6

   Bring a large pot of water to a rolling boil. Add salt until the water tastes like a seasoned soup.

7. 7

   Gently add the gnocchi and cook until they float and have lost their raw flavor, 3 to 4 minutes.

8. 8

   Use a spider or large slotted spoon to transfer the gnocchi to the pot with the sauce.

9. 9

   Swirl and mix gently to coat, then serve immediately sprinkled with the Parmigiano-Reggiano.