Gnocchi bolognaise



100g bacon

15ml (2T) olive oil

2 garlic cloves, crushed

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

250ml (2c) tomatoes,


300g ground beef

125ml (½c) dry red wine

10ml (2t) tomato paste

125ml (½c) beef stock

salt and pepper to taste


2 large baking potatoes

360g plain flour, plus extra

for dusting

5ml (1t) salt




  • In a pan over low heat, cook the bacon in a little oil until it sizzles.
  • Add the garlic, onion, carrot and celery, raise the heat to medium-low and cook until soft. Add a little oil if it sticks.
  • Raise the heat to medium and add the tomatoes and cook until soft, about 5-7 minutes.
  • Add the beef and brown well, stirring occasionally, until all liquid evaporates and the meat sizzles.
  • Add the wine and let it cook until the alcohol evaporates, about 7 minutes.
  • Mix the tomato paste in the beef stock, season and add to the pot.
  • Close the lid and turn the heat to high. Once boiling, reduce the heat and let simmer over low heat for 30 minutes.


  • In the meantime, boil the unpeeled potatoes in salted water until tender.
  • Drain and leave to cool. Peel off the skins, add to a bowl and beat the flesh with an electric whisk until smooth. Stir in the flour and salt.
  • Knead for 5 minutes on a floured surface until smooth.
  • Divide into 4, roll into sausages about 3cm wide, cut into small chunks and mark with a fork. Put on a floured tray.
  • Cook in a pan of boiling salted water for 4-5 minutes. Drain well and stir into the beef sauce.
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