- 1 tablespoon olive oil
- 3 pounds ground chuck (80 percent lean)
- 1 medium yellow onion, diced small
- 3 carrots, shredded
- 2 cloves garlic, roughly chopped
- Salt and pepper
- 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
- 1 pound fresh or frozen gnocchi, cooked according to package instructions
- 1/4 cup grated Parmesan (1 ounce)
- Fresh basil leaves (optional)
- In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer.
- Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta.