1⁄2lb coarsely ground beef (look for "chili grind")
2tablespoonsbrandy or 2 tablespoonsred wine
1cup diced carrot
kosher salt & freshly ground black pepper
1 (15 ounce) can plum tomatoes
1cuplow sodium chicken broth
1 (1 lb) packagevacuum-packed gnocchi
Serving Size: 1 (323) g
Servings Per Recipe:4
Calories from Fat 483 g81 %
Total Fat 53.7 g82 %
Saturated Fat 21.1 g105 %
Cholesterol 75.5 mg 25 %
Sodium 338.4 mg 14 %
Total Carbohydrate12.7 g 4 %
Dietary Fiber 2.6 g10 %
Sugars 5.1 g20 %
Protein 11.2 g 22 %
Heat the oil in a medium skillet over medium-high heat.Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes.Add the ground beef; cook, stirring, 3 minutes.Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes.Season with salt and pepper.
Crush the tomatoes into the pan with your hands and add any juices from the can.Stir in the broth, bay leaf, orange peel and olives.Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.
Bring a large pot of salted water to a boil.Just before serving, boil the gnocchi until one floats to the top, about 1 minutes.Drain immediately to prevent the gnocchi from becoming mushy.Remove the orange peel and bay leaf from the sauce and season with salt and pepper.Toss the gnocchi with the sauce.