Wild Boar Ragù Bolognese with Gnocchi & Grana Padano
with bacon, red wine & arugula side salad
Ragù is a hearty Italian sauce made by braising meat in a flavourful tomato- or wine-based sauce. The rule of thumb is that the longer you let the sauce simmer, the richer and more complex the flavours will be!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
1 piece
Wild boar burger
1 slice
Bacon
50 milliliters
Red wine
(Contains: Zwaveldioxide en sulfiet)
1 piece
Bay leaf
100 g
Passata
1 piece
Garlic
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
30 g
Arugula
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ piece
Persian cucumber
Not included in your delivery
50 milliliters
Low sodium beef stock
½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the vegetable mix with the garlic for 3 - 4 minutes.
- Meanwhile, slice the bacon into thin strips.
- Add the burger and the bacon to the pan and fry for 3 - 4 minutes, separating the burger as you do so.
- Prepare the stock.
- Deglaze the pan with the red wine and simmer for 1 - 2 minutes.
- Add the passata, the bay leaf and the stock.
- Simmer for at least 10 minutes (see Tip).
Tip: if preferred, you can simmer the ragu up to 30 minutes longer to deepen the flavour. Add a splash of water as necessary if it seems too thick.
- Boil plenty of salted water in a pot or saucepan and cook the gnocchi for 4 - 6 minutes.
- Reserve 50ml cooking liquid per person, then drain and set aside.
- Meawhile, slice the cucumber into crescents.
- In a salad bowl, combine the white wine vinegar with the extra virgin olive oil and season to taste with salt and pepper.
- Transfer the cucumber and the arugula to the salad bowl.
- Toss well to combine with the dressing.
- Remove the bay leaf from the sauce, then add the gnocchi and the reserved cooking liquid and mix well to combine.
- Serve the gnocchi on deep plates and garnish with the Grana Padano.
- Serve the salad alongside and drizzle over the crema di balsamico.
