Ricotta Gnocchi with Bolognese | Hailee Catalano Recipes

Ingredients

• 1 medium onion (roughly chopped)
• 2 carrots (peeled and roughly chopped)
• 1 celery stalk (roughly chopped)
• 8 oz cremini mushrooms (roughly chopped)
• 6 cloves garlic (smashed)
• 2 Tbsp olive oil (plus more for serving)
• 6 oz spicy Italian sausage (casing removed if necessary)
• 12 oz ground beef (preferably 80/20)
• 3 Tbsp tomato paste
• Kosher salt
• pepper
• 1/4 tsp red pepper flakes (more to taste)
• 2 bay leaves
• ½ cup red wine
• 1 (28 oz) can whole peeled tomatoes (hand crushed)
• 1 cup beef broth (homemade or store bought)
• 2 parmesan rinds (if you have them)
• 1 small bunch of thyme (tied together with twine)
• 15 oz high quality whole milk ricotta cheese
• ½ cup finely grated pecorino romano (plus more for serving)
• 2 eggs
• 1 tsp salt
• ¾ -1 ½ cups all purpose flour (plus more for dusting)
• Semolina flour (for dusting)