Updated: Aug 28, 2021
1 lb. of fresh ground meat, beef, veal, or lamb
1 cup dry red wine
2 cups tomatoes, diced and seeded
½ cup of freshly grated tomato mozzarella
2 shallots, minced
4 garlic cloves, minced
4 tablespoons unsalted butter
1 tablespoon olive oil
Pinch of fresh ground nutmeg
Pinch of ground cinnamon
Salt and Pepper to taste
1 ½ lb. Gnocchi prepared as per package, reserve 1/3 cup of the pasta water
¼ cup pesto
In a large deep skillet over medium-high heat, melt butter and whisk in olive oil. Next add the meat, nutmeg, cinnamon, and shallots, stir until the meat has browned. Add wine to deglaze the pan, reduce heat and simmer, until liquids have been reduced by half. Season sauce at this point.
Add tomatoes and garlic, reduce heat to low, and sauté/simmer, covered, until tomatoes have started to dissolve into the sauce, about 2 hours. If the sauce starts to get too dry add a bit of water.
Once the sauce is thick and creamy, add pasta water add simmer until almost gone.
Add gnocchi to skillet, gently toss to coat, place on individual plates with a shmear of pesto and top off with cheese.