Gnocchi with Quick Meat Sauce

In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer.
Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.

Ingredient :

1 tablespoon olive oil

3 pounds ground chuck (80 percent lean)

1 medium yellow onion, diced small

3 carrots, shredded

2 cloves garlic, roughly chopped

Salt and pepper

2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender

1 pound fresh or frozen gnocchi, cooked according to package instructions

¼ cup grated Parmesan (1 ounce)

Fresh basil leaves (optional)