Gnocchi Bolognese


  1. Heat stock pot over medium heat. Add 2 oz. of olive oil, wait 10 seconds, then add diced pancetta and cook until it starts to crisp, then remove.
  2. Add ground veal and pork to pot until meat is browned, then remove meat and drain, empty any remaining fat.
  3. Add 2 oz. of oil to pan and add carrots and onions. Use spoon to move vegetables to remove fond left on the bottom of the pot. After about two minutes add salt, pepper and garlic and continue to move for 2 more minutes.
  4. Deglaze with white wine for around 30 seconds then add dried herbs. Add whole tomatoes with juice and break apart using spoon while bringing to a simmer.
  5. Re-introduce ground meat and pancetta along with milk and continue to simmer for 20 minutes.
  6. In a boiling pot of salted water, add gnocchi and cook until it floats. Drain the gnocchi and plate.
  7. Top with Bolognese and garnish with grated Roma Romano cheese and chiffonade of basil.


  • 2 lbs. Allegiance® Pork, Ground
  • basil, fresh, for garnish
  • 2 gal Bolognese Sauce
  • 3 Tbsps. garlic, minced
  • 2 tsps. thyme, dry
  • 2 cups milk, whole
  • 1 lb. Peak Fresh Produce® Carrot(s), diced small
  • 1 lb. Peak Fresh Produce® Onion(s), Yellow, diced small
  • 1 Piancone® Tomatoes, #10 Whole Plum with Juice
  • 2 tsps. Roma® Basil, Dry
  • Roma® Cheese, Romano, grated, for garnish
  • Roma® Gnocchi
  • 4 oz. Roma® Oil, Olive
  • 1 Tbsp. Roma® Oregano, dried
  • 2 lbs. Roma® Pancetta, diced medium
  • 4 lbs. Roma® Veal, Ground, 80/20
  • salt and pepper, to taste
  • 8 oz. wine, dry white