And so we return to Italy for My Kitchen My World . But instead of JUST Italy, we could choose a region of Italy to cook from. I have been wanting to make a Bolognese Sauce for some time. Perfect timing.

    The first recipe for a meat sauce characterized as being Bolognese came from Pellegrino Artusi and was included in his cookbook published in 1891. Artusi’s recipe, Maccheroni alla bolognese, is believed to have originated from the middle 19th century when he spent considerable time in Bologna.

Bologna is in Northern Italy (specifically Emilia Romagna) so I guess that is my region!

Bolognese Sauce

    2 teaspoons extra virgin olive oil
    1 pound lean ground beef
    1 onion, chopped
    4 garlic doves, minced
    1 1/2 tsp fresh basil
    1 1/2 tsp fresh oregano
    1/4 cup shredded carrots
    2 (14.5-ounce) cans petite diced toma oes
    1/4 cup tomato paste
    1/4 cup white wine
    1 cup milk (not all at once)
    1/2 teaspoon salt

In large nonstick skillet over medium-high heat, heat oil. Add the beef and cook, breaking into smaller pieces with a wooden spoon, until no longer pink and any liquid evaporates, about 6 minutes. Stir in onion, garlic, oregano, and basil. Cook, stirring occasionally, 2 minutes. Add carrots. Add the tomatoes, tomato paste, and wine. Bring to boiling, then reduce heat to medium and simmer until thickened, about 15 minutes. Add milk. Stir in salt.

Gnocchi

    1 1/2 lbs Washington Russet potatoes
    1 cup all-purpose flour
    1/2 teaspoon salt
    2 egg yolks

Scrub potatoes with vegetable brush under cold running water. Prick potatoes with fork in several places. Microwave potatoes until done. {I used 6 potatoes and microwaved for 6 minutes.} Cool 10 minutes. Peel potatoes and while still warm shred potatoes on a box grater over a rimmed baking sheet. Spread potatoes out ‘and cool completely.
When potatoes are cooled, in a large bowl combine potatoes, flour and salt and toss well to coat potatoes with flour. Add egg yolks and stir with fingers or a fork until evenly moistened. Turn mixture out onto a lightly floured surface and knead several times to form a dough. Divide dough into 4 equal portions. Roll each piece with your palms on a work surface to form a rope about 1/2-inch in diameter. Cut each rope into 1 /2-inch pieces.

Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one piece of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other.
Repeat with remaining pieces.

What is even more fun is to use a Gnocchi Board

Over high heat, bring a large pot of lightly salted water to a boil. In batches, add gnocchi to the pot and cook until gnocchi rise to the surface. Carefully
remove with a slotted spoon and transfer to serving bowls. Serve with Bolognese Sauce . Garnish with freshly shredded Parmesan Cheese.

B really liked this so now this is now my basic go-to sauce.

The gnocchi recipe appeared originally on Washington State Potato Commission Page but it is no longer there.

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