Tricolor Gnocchi With Ostrich Ragù

1. 1

   Prepare the onion, carrot, and celery by chopping them finely.

2. 2

   Place the oil in a terracotta saucepan with the chopped vegetables and saute for a few minutes, without browning.

3. 3

   Add the ground ostrich to the saucepan and saute it on medium heat, stirring occasionally.

4. 4

   Once the meat juices begin to evaporate, add the wine and allow it to completely evaporate on medium-high heat, stirring continuously.

5. 5

   Add the tomato puree and the warm water to dilute.

6. 6

   Season with salt and add a pinch of sugar.

7. 7

   Place the saucepan on a smaller burner, with a heat diffuser.

8. 8

   Cover but leave the lid slightly ajar and simmer for 45 minutes, to thicken the ragu.

9. 9

   Turn off the heat and add a few basil leaves.

10. 10

    Add the ragu to the cooked gnocchi and, if you like, sprinkle with parmesan cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.