1/2lbfresh chorizo sausage, loose or removed from casing
1/2lbground pork , or fresh pork sausage removed from casing
1Tablespoonolive oil
1/2smallyellow onion, diced
1smallcarrot, peeled and diced
2clovesgarlic, finely chopped
1 1/2Tablespoontomato paste
1/2cupdry white wine
28ozcanned whole tomatoes, - tomatoes only (without juice), hand crushed OR About 1 3/4 cups crushed tomatoes
1mediumbay leaf
1Tablespoonsugar
2cupschicken stock
1/4cupgrated Parmesan cheese, plus more for serving
1 1/2teaspoonsfresh oregano leaves, minced, plus more for serving
For serving:
Additional grated Parmesan
Chopped fresh oregano leaves
Crushed red pepper flakes
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Instructions
Heat a skillet on the stovetop over medium heat. Add the chorizo sausage and pork. Cook, breaking up with the edge of a spoon, until cooked through and lightly browned. Remove to a plate. Spoon off and discard any fat in the pan.
Add 1 Tbsp olive oil to the same pan. Still over medium heat, add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and cook, stirring, an additional 1 minute. Add the tomato paste and stir to combine. Allow to cook, stirring, 1 minute. Add the wine and allow to simmer until the wine is almost completely evaporated, about 2 minutes. Add the hand crushed tomatoes (without the juice), the bay leaf, sugar and chicken stock.
Return the browned meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes, until reduced an thickened.
Meanwhile, boil a large pot of salted water and cook gnocchi according to package directions. Drain and set aside.
When chorizo sauce is reduced, stir in 1/4 cup Parmesan cheese and minced oregano leaves. Season with salt and pepper, to taste.
To serve: Combine the cooked gnocchi with the chorizo sauce in a large bowl. Garnish with additional Parmesan, fresh chopped oregano leaves and red chili flakes, if desired.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.