Gnocchi Bolognese with Ricotta

• 1/4 cup extra-virgin olive oil
• 1 pound ground meat of choice (beef, veal or pork)
• 1/2 cup red wine
• 1 large yellow onion, diced
• 8 cups (2 quarts) prepared red sauce, such as marinara
• 3 tablespoons minced fresh thyme
• 2 cloves garlic, thinly sliced or minced
• Salt and freshly ground black pepper
• 2 cups heavy cream
• 4 cups cooked gnocchi
• 1/2 cup ricotta
• 1/4 cup grated Parmesan

1. In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking.
2. Add the ground meat and cook, stirring, for 2 minutes.
3. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes.
4. Next, deglaze the pan with the wine, stirring and scraping.
5. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
6. To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste.
7. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
8. Add the cream and cook on low heat for 10 minutes.
9. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi.
10. This should take 2 minutes.
11. To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.

extravirgin olive oil, ground meat, red wine, yellow onion, red sauce, thyme, garlic, salt, heavy cream, cooked gnocchi, ricotta, parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/gnocchi-bolognese-with-ricotta.html (may not work)