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Gnocchi Bolognese with garlic breadcrumbs

Gnocchi Bolognese
Gnocchi Bolognese with garlic breadcrumbs

Bolognese
 and Gnocchi make a Good team!

Prep: 20 minutes
Cooking: 30 minutes
½ cup extra virgin olive oil
2 large leeks, chopped and washed afterwards
salt and freshly ground black pepper to taste
6 garlic cloves, finely grated or chopped
1 carrot, finely diced
1 celery stalk, diced
2 bay leaves
1 thyme stalk
1 rosemary stalk
70g Serrano ham
1.2kg Bulk Drakensberg Boerewors 
2T tomato paste
2 X tins whole peeled tomatoes in tomato juice
4T Worcestershire sauce
2T brown sugar
2 X Linguine pasta, cooked as per the instructions
 
For the garlic bread crumbs
4T extra virgin olive oil
4 garlic cloves, finely grated
1 handful of basil
100g panko breadcrumbs
35-50g Parmesan freshly grated
Salt and freshly ground black pepper

In a heavy based add half the olive oil, add the leeks and season with some salt. Cook until the leeks have softened before adding the garlic, carrots, celery and bay leaves.
Saute the vegetables over a medium heat until just softened then add the herbs and simmer together. If the pan runs a little dry add some water to help it simmer. Continue cooking until the vegetables are soft.
In a separate heavy based pan add the remaining oil and heat over a medium heat. Add the slices of ham and allow them to crisp up and infuse the oil with its hammy flavor. Remove the crispy ham and set aside. Remove the meat from the sausage and add it to the pan, don’t disturb the pan allowing the meat to crisp up. Do this in batches. Once all the mince is crisped up add the cooked vegetables to the mince and stir to combine. Add the tomato sauce, tomato paste, Worcestershire sauce and brown sugar. Mix together and bring to a simmer to intensify in flavor, again if it looks like its running a bit dry add a little water.
 
For the garlic breadcrumbs
Heat the olive oil in a pot over a medium heat. Add the garlic and simmer for a few minutes until softened and fragrant. Add the basil followed by the breadcrumbs. Toast the crumbs for about 3 minutes or until golden and crisp.
Add the cheese, salt and pepper and cook for another minute. Serve the Bolognese sauce over the cooked pasta and top with the garlic breadcrumbs. 

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