Serves 6–8.
Adapted from Bruce Aidells, “Meat and Potatoes,” Bon Appétit, February 2010.
- 3 tablespoons olive oil, divided
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- Coarse kosher salt
- 2 1/2 cups dry white wine, divided
- 1 pound ground pork
- 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (optional)
- 6 ounces mild Italian sausage, casings removed (about 2 links)
- 1 medium onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 2 cups crushed tomatoes or crushed tomatoes with added puree
- 2 cup (or more) low-salt broth
- 2 bay leaves
- 1 tablespoon chopped fresh basil
- Potato gnocchi, enough for 6–8 servings
- 1 cup grated Parmesan cheese
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until mushrooms begin to soften, 2–3 minutes. Add 1/2 cup wine and simmer until mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 2 cups broth, bay leaves, and reserved pork. Bring to boil; reduce heat to medium-low and simmer uncovered for about 1 hour, adding more broth by 1/4 cupfuls if dry.
Meanwhile, cook gnocchi in batches in a large pot of salted boiling water until gnocchi rise to the surface of the water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using a slotted spoon, carefully transfer gnocchi to bowl. Drizzle with olive oil and toss to coat. Set aside.
Stir mushroom mixture in skillet into ragu. Season with salt and pepper. Spoon off fat from surface of ragu; stir in basil. Add gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes. Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.