PORFIRIO'S POTATO GNOCCHI in BOLOGNESE SAUCE 
onions - 4 oz 
celery - 2 oz 
carrots - 2 oz 
*LaFede extra virgin olive oil - 2 0z 
whole butter - 1 oz 
ground beef - 16 oz 
white wine - 8 oz 
milk - 6 oz 
nutmeg - TT(to taste) 
*28 0z can of LaFede San Marzano Tomatoes 
chicken stock - 8 oz 
salt & pepper - TT 
*Porfirio's potato gnocchi - 1 lb 
 
1. Saute onions, celery, carrots, in olive oil and butter until >tender. Add beef and cook until no pink remains. Drain fat if necessary. 
 
2. Add the wine. Cook and reduce until nearly dry. 
 
3. Add the milk and season with nutmeg. Cook and reduce until nearly dry. 
 
4. Add drained tomatoes and chicken stock. Season with salt and pepper. Simmer for 1 1/2 to 3 hours. 
 
5. Cook gnocchi in boiling salted water until they rise to the >top. Drain and add to sauce. 
 
* These products are available at PORFIRIO'S MARKET & CAFE, Hamilton Square 
 
 
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