Gnocchi With Light Bolognese Sauce

• 1 tablespoon olive oil
• 1 1/4 pounds lean ground meat
• 1 1/4-inch-thick slice pancetta, finely chopped
• 1 carrot, minced
• 1 small onion, peeled and minced
• 1/2 celery stalk, minced
• 2 cloves garlic, peeled and minced
• 1/2 cup white wine
• 1 cup beef, veal or chicken stock
• 1/2 teaspoon fresh chopped thyme
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon flour
• 1 cup whole milk
• 1 1/2 pounds homemade or store-bought gnocchi
• Grated Parmesan for serving

1. In a large skillet with a tightly fitting lid, heat the olive oil over high heat.
2. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes.
3. Remove the meat with a slotted spoon and set aside.
4. Return the skillet to medium heat and add the pancetta.
5. Cook, stirring frequently, until it is just cooked through, about 2 minutes.
6. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes.
7. Return the meat to the skillet.
8. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil.
9. Lower to a simmer, cover and cook 40 minutes.
10. Uncover the skillet and stir in the flour.
11. Cook 2 minutes.
12. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes.
13. Season to taste with salt.
14. Meanwhile, cook the gnocchi according to directions.
15. Place on a platter, cover with the sauce and serve with Parmesan on the side.

olive oil, lean ground meat, pancetta, carrot, onion, celery stalk, garlic, white wine, beef, thyme, tomato paste, kosher salt, freshly ground black pepper, flour, milk, serving

Taken from cooking.nytimes.com/recipes/7191 (may not work)