This easy homemade gnocchi recipe is paired with a meaty ragu sauce that is full of flavor and will make the house smell incredible.
Start the ragu by pre-heating a large and wide tall sided pan just above medium heat along with 2 tablespoons of oil. Add the onion, carrot, celery, thyme, rosemary, red pepper flakes, ½ teaspoon salt, and a few cracks of pepper. Mix well and cook for 15-20 minutes or until the veggies are very soft and have wilted down. Add one more tablespoon of oi, garlic, tomato paste, and cook for 3 minutes. Raise the heat to medium-high and add veal, beef, and pork. Cook until the ground meats have just cooked through and then add the Austerity Pinot Noir, mix well and cook until almost all the wine has reduced. Squeeze the canned tomatoes to crush them or use a potato masher or blender, and add to the pan. Add ½ cup of water to the tomato tin to remove any leftovers and add that to the pan along with ¾ teaspoon salt and a few cracks of black pepper. Stir well and bring to simmer, reduce to a slow simmer(medium-low heat) and allow to cook with the lid of for 3 hours. Stir every 20 minutes and add more water if the ragu gets to thick. Check for seasoning halfway, you may need more salt.