Potato Gnocchi with Ragù Romagnola style

Finely chop the lardo, the onion, the carrot and the celery. Make them gently sauté in a shallow pan with (1.76 oz) 50 g butter over medium heat, stirring until the chopped mixture is soft and slightly golden and the aroma of the soffritto it becomes evident.

Combine the coarsely ground beef with the soffritto and season it with salt, pepper, a sprinkling of nutmeg and the bay leafBrown it, stirring, until it is well-saturated with fat and has changed color evenly.

Pour the red wine, raise the heat and let it evaporate completely, stirring the meat. Finish blending when no alcoholic odor remains and the stock appears dry again, without excess liquid.

Add the crushed tomatoes and brings the ragù to the boil. Lower the heat and cook it gently for at least an hour, allowing the sauce to thicken; if it becomes too thick, add some water from time to time. tablespoon of broth. Before serving, remove thebay leaf.

Boil the white potatoes until tender in the center, but without overcooking. Drain, peel while still warm, and pass them through a fine sieve to obtain a smooth, lump-free puree.

Add the flour to the still warm puree and work it the mixture until the dough becomes firm, delicate, and soft. Avoid overworking it: the right consistency should allow it to be shaped without making it tough.

Divide the dough into pieces and, with floured hands, form sticks about 0.98 in (2.5 cm) in diameter. Cut them into pieces a little longer than 1.38 in (3.5 cm) and hollow them slightly in the center by pressing with your index and middle fingers. Place them on a clean kitchen towel floured.

Bring to a boil plenty of salted water in a large pot. Drop the gnocchi in and remove them with a spatula. skimmer as soon as they float to the surface: this indicates that they are cooked and ready to be drained without falling apart.

Drain the gnocchi well and transfer them to a plate. Distribute the slightly softened butter in flakes, add a few spoonfuls of Parmigiano Reggiano and approximately (7.05 oz) 200 g of ragù; complete with the remaining cheese and serve immediately.