Gnocchi Bolognese


For two portions:

1 red onion
1 clove of garlic
1 tin of chopped tomatoes in juice
2 fresh tomatoes
300g lean steak mince
1 handful of young peas (frozen or fresh)
2 handfuls of fresh gnocchi
Olive oil, aceto di balsamico, pepper, salt, brown sugar

Heat some olive oil in a pot and add chopped onion and garlic. Let them cook and caramelise with a teaspoon of brown sugar. Cut the fresh tomatoes into small pieces and add to the pot. Let them cook for minute, add the tinned tomatoes and some aceto di balsamico and let it simmer for 5-10 minutes.
In the meantime heat olive oil in a pan and cook the minced meat until its very crispy and brown. Season with a lot of pepper and salt. Prepare the peas as instructed on the packet (cook in boiling water of there are no instructions).
Add the tomato sauce to the minced meat and let it simmer for another 2-3 minutes.
Cook the fresh gnocchi in boiling water until they come up the surface.
Add the peas to the bolognese sauce and serve together with drained gnocchi.
The sauce can be stored in the fridge or the freezer. Gnocchi should be cooked freshly.

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