Start by prepping your ingredients. Chop the onion, carrot, celery, and rosemary. Mince the garlic. Set aside.
Heat oil in a Dutch oven or pot over medium heat. Add the onion, carrot, and celery and cook for 8-10 minutes or until soft and translucent.
Add the garlic and stir to combine. Cook for an additional 30 seconds. Add the ground beef. Cook until completely cooked through, breaking apart as you go, about 5-6 minutes.
Add the wine and stir to combine. Let cook for 2-3 minutes or until the alcohol absorbs and evaporates.
Add the tomato paste, thyme, rosemary, and red pepper flakes, and stir to combine.
Add the entire can of crushed tomatoes, beef stock, and bay leaves. Stir to combine then bring to a boil. Once boiling, reduce the heat to simmer and simmer for 15-20 minutes, stirring occasionally. The sauce should thicken.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
Add the parmesan, basil, and gnocchi to the sauce and stir to combine.
Remove from the heat and spoon into bowls. Garnish with grated parmesan and serve. Enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
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Start by prepping your ingredients. Chop the onion, carrot, celery, and rosemary. Mince the garlic. Set aside.
Heat oil in a Dutch oven or pot over medium heat. Add the onion, carrot, and celery and cook for 8-10 minutes or until soft and translucent.
Add the garlic and stir to combine. Cook for an additional 30 seconds. Add the ground beef. Cook until completely cooked through, breaking apart as you go, about 5-6 minutes.
Add the wine and stir to combine. Let cook for 2-3 minutes or until the alcohol absorbs and evaporates.
Add the tomato paste, thyme, rosemary, and red pepper flakes, and stir to combine.
Add the entire can of crushed tomatoes, beef stock, and bay leaves. Stir to combine then bring to a boil. Once boiling, reduce the heat to simmer and simmer for 15-20 minutes, stirring occasionally. The sauce should thicken.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
Add the parmesan, basil, and gnocchi to the sauce and stir to combine.
Remove from the heat and spoon into bowls. Garnish with grated parmesan and serve. Enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
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