The classic Roman Thursday recipe, a rich and flavorful first course that celebrates home cooking with soft gnocchi and a rich ragù.
🏛️ Tradition
The traditional "Thursday dish" in Rome and Central Italy, an ancient custom for a robust meal.
🛒 Ingredients
- 500g Potato Gnocchi
- 300g Mixed ground meat (beef and pork)
- 800g Peeled tomatoes
- 120g Yellow onion
- 80g Carrot
- 50g Celery
- 100ml Dry red wine
- 40ml Extra Virgin Olive Oil
- 5g Fine salt
- 1g Freshly ground black pepper
- 20g Tomato paste
- 100ml Water or Vegetable Broth
- 50g Grated Parmigiano Reggiano DOP
👨🍳 Instructions
- Passo 1: For the ragù: finely chop onion, carrot, and celery for the soffritto.
- Passo 2: In a heavy-bottomed pot, heat the extra virgin olive oil. Add the chopped vegetables and sauté over low heat until soft and translucent, about 8-10 minutes.
- Passo 3: Add the ground meat and brown it over a higher heat, breaking it up with a wooden spoon, until it has taken on color.
- Passo 4: Deglaze with red wine, letting it evaporate completely to remove the alcohol content.
- Passo 5: Stir in the tomato paste and mix for one minute. Add the peeled tomatoes (crushing them with your hands or a fork) and the water or vegetable broth.
- Passo 6: Season with salt and pepper. Bring to a boil, then reduce the heat to minimum, cover, and simmer slowly for at least 1 hour and 30 minutes - 2 hours, stirring occasionally. The ragù should be thick and flavorful.
- Passo 7: Meanwhile, bring a large pot of salted water to a boil.
- Passo 8: When the water boils, gently add the potato gnocchi.
- Passo 9: Cook the gnocchi for 2-3 minutes or until they float to the surface.
- Passo 10: Drain the gnocchi with a slotted spoon and transfer them directly into the pot with the ragù. Stir gently to coat them evenly.
- Passo 11: Serve the gnocchi with ragù immediately, garnishing each portion with a generous sprinkle of grated Parmigiano Reggiano.
💡 Chef's Tips
- For an even richer ragù, you can add a piece of pork rind or a bay leaf during the slow cooking.
- Do not overcook the gnocchi; drain them as soon as they float to the surface to keep them tender and firm.
- The ragù can be prepared the day before; its flavors will intensify further with resting.