Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pancetta Gnocchi With Bolognese Sauce Recipe
    Lost? Site Map

    Pancetta Gnocchi With Bolognese Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Gidget265's Note:

    I got this recipe from Cakebread cellars - it looks so delicious - I'm putting it here for safekeeping. PS - they say to pair this dinner with thier Syrah....

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cover the dried porcini mushrooms with 1 1/2 C of boiling water and allow to sit for 20 minutes. Strain through a fine mesh strainer and reserve the liquid. Rinse the mushrooms to rid them of any dirt and finely chop.
    2. 2
      Place large heavy bottomed pan over medium heat. Add 2 Tbl of olive oil and the pancetta. Cook for 2 minutes until pancetta starts to brown. Add the onion, celery and carrots, cooking for 5 minutes more until the vegetables start to soften. Add the ancho pepper, garlic and porcini mushrooms. Season with a little salt and cook until vegetables are soft. Remove the vegetables and set aside.
    3. 3
      Using the same pan, heat the remaining 2 Tbl of olive oil. Add the skirt steak and ground pork. Season with salt and black pepper. Cook over medium high heat until the meat begins to brown, about 15 minutes. Turn the heat down to medium and add the vegetables, wine, bay leaves and thyme. Cook until the liquid evaporates and the mixture begins to brown. Be sure to scrape the brown glaze off of the bottom of the pan. Add 1 cup of the porcini liquid, half of the veal stock and the tomato paste. Cook at a slow simmer, partially covered until liquid begins to thicken. The next few steps take 30 - 40 minutes and are what gives the sauce a rich texture and depth of flavor. Add milk, 2 TBL at a time, stirring the sauce well to incorporate. Continue to cook the sacue gently, adding a few tablespoons of milk when needed. Reduce until the sacue begins to brown again. Add the remaining porcini liquid an dveal stock, stirring and scraping well. The sauce is done when its texture is velvety and the meat is completely tender, about 1 1/2 hours.
    4. 4
      To make the gnocchi, combine the garlic, pancetta and butter in the work bowl of a food processor fitted with a steel blade. Process until the mixture becomes creamy in texture. IN a separate bowl, mix the bread crumbs, flour and 1/2 C of the Parmesan cheese. Transfer to a work surface and shape into a mound. Make a hollow in the center of the mound. Put the garlic and pancetta mixture into the hollow and add the nutmeg, eggs and season with salt and black pepper. Draw the sides of the mound together and knead until it is well mixed. Cut into four equal pieces. Lightly flour the work surface. Using your hands, roll the gnocchi dough out into long thin trips about 1/2 inch in diameter. Then, using a paring knife cut into 1 inch pieces. Bring a large pot of salted water to a simmer. Add gnocchi and cook until they return to the surface, about 4 minutes. Strain through a colander and serve with the bolegnese sauce. Sprinkle with the remaining parmesan cheese.

    Browse Our Top < 4 Hours Recipes

    Ratings & Reviews:


    Nutritional Facts for Pancetta Gnocchi With Bolognese Sauce

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 582.2
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 10.1 g
    Cholesterol 161.0 mg
    Sodium 543.2 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 3.3 g
    Sugars 4.8 g
    Protein 37.9 g

    The following items or measurements are not included:


    fresh thyme

    veal stock


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes