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Heat the olive oil over medium high heat in a large sauce pan.
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Add garlic and onion and cook until translucent.
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Stir in carrots and celery and cook for another 5 minutes.
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Add beef and pork, cook until browned. Drain off excess grease.
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Stir in seasonings, tomato sauce, tomatoes, tomato paste and chicken stock. Bring to a boil.
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Reduce to a simmer and cook for 30 minutes.
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While sauce is cooking, bring a large pot of salted water to a boil. Pre-heat the oven to 350ºF.
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Place flour in a large mixing bowl and add eggs, ricotta, 1 cup parmesan, 1/2 cup mozzarella, nutmeg, salt and pepper.
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Mix ingredients together with your hands to form a ball.
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Transfer dough to a lightly floured working surface and knead lightly for a few minutes, gradually adding flour if the dough sticks to the board or hands.
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The dough is ready when it no longer sticks but is still somewhat tacky soft.
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Using a knife, cut a piece of dough off the ball.
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Using both hands, roll out each ball of dough into a log about the width of your index finger.
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Cut each log into 1/2 inch pieces.Store in the fridge, covered, until ready to cook.
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Add gnocchi in batches to the boiling water: Cook, uncovered over high heat, until the gnocchi rise to the surface of the water, about 3 minutes.
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Remove the gnocchi to a lightly oiled casserole dish and add the Bolognese sauce, tossing to make sure the gnocchi are covered with sauce.
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Top with breadcrumbs, remaining parmesan cheese and bake in the oven for 30-35 minutes.