Favoreats
Favoreats LLC
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INGREDIENTS
Rosemary Gnocchi:
4
medium russet potatoes, unpeeled
3
eggs, slightly beaten
2 tbsp
rosemary, chopped
1 3/4 cups
flour reserve ¼ C for dusting
sea salt and pepper,
Bolagnaise Sauce:
2 tbsp
olive oil
1
onion, diced
2 cloves
garlic, minced
3
whole peeled italian tomatoes
2
tomato sauce or puree
2 tbsp
sugar
2 tbsp
dried basil
2 tbsp
dried oregano
1 1/2 tbsp
red wine vinegar, to taste
1 tsp
sea salt
1/2 tsp
pepper
1 1/2 lb
top round roast
1 cup
fresh basil leaves, chiffonade
1/4 cup
fresh oregano leaves, chopped
1/4 cup
parsley, chopped
1/2 cup
heavy cream
1/4 cup
parmesano reggianno, shredded
1 tbsp
butter
sugar, salt, and pepper to taste