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Issue 586: Red Wine Meat Sauce With Shortcut Gnocchi

RIVKY K L E IMAN

New favorite Pesach recipe

Wednesday, March 28, 2018

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FOOD AND PROP STYLING BY RENEE MULLER, PHOTOGRAPHY BY MOISHE WULLIGER

I originally conceived this recipe idea when I was too tired to go shopping for supper ingredients, but had nothing in the house. I raided the pantry and found some matzah ball mix, and then I raided the freezer looking for a hearty soup full of meat or chicken that would turn it into a meal. I didn’t find any, but I did find a container of meat sauce. An idea started to come together in my head, and the result was so good, I knew it would become my new favorite Pesach recipe!

INGREDIENTS

Serves 6–8 as an appetizer

Ingredients
  • 1 batch or box of matzah ball mix, regular or non-gebrochts

Red wine meat sauce
  • 2 Tbsp oil
  • 2 onions, finely diced
  • 1½ tsp salt
  • 1 carrot, shredded
  • 3 cloves garlic, minced (omit if not your minhag)
  • 1½ lb (¾ kg) ground beef
  • 1 6-oz (170-g) can tomato paste
  • 1 28-oz (790-g) can crushed or diced
  • tomatoes
  • 1 tsp dried parsley or 1 Tbsp chopped
  • fresh parsley
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 cup red wine (I used sweet)
PREPARATION

Prepare matzah ball mix or batter according to package or recipe directions. When boiling, reduce boiling time in half. Set aside matzah balls to cool and dry completely.

Cut each matzah ball into bite-size pieces — about 6–8 pieces per matzah ball. Heat a large frying pan over high heat and coat well with cooking spray. Add matzah ball pieces and cook for about a minute, stirring frequently, until lightly browning on the outside. Set aside.

To prepare the red wine meat sauce: Heat oil in a large, deep frying pan over medium heat. Add onions and salt and cook, stirring occasionally, until onions are translucent, about 5–8 minutes. Add carrots and garlic. Continue cooking for another 5 minutes, until carrots are softened.

Add meat and cook for another few minutes, stirring frequently to break meat up into small pieces.

Add remaining ingredients and stir. Increase heat to high until mixture starts to bubble. Reduce heat to low and simmer for about an hour.

To serve, toss gnocchi with meat sauce just before serving.

TIP: You can make this using leftover matzah balls, prepared the conventional way, but they may not hold their shape as well as the method above.

PLAN AHEAD: Meat sauce can be made ahead and frozen. Matzah balls can be boiled and frozen, but should be cut and fried just prior to serving.

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