Wild Boar Ragù Bolognese with Gnocchi & Grana Padano
with bacon, red wine & arugula side salad- Selderij
- Zwaveldioxide en sulfiet
- Gluten
- Tarwe
- Ei
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
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!
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: Soja, Mosterd, May contain traces of allergens, Gluten, Tarwe)
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.
