Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 large onion (about 250 g), finely chopped
- 1 carrot (100 g) + 1 celery rib (60 g), finely diced
- 4 garlic cloves, minced
- 500 g ground beef (85–90% lean)
- 1/2 cup (120 ml) dry red wine
- 2 tbsp (30 g) tomato paste
- 1 can (400 g) crushed tomatoes
- 800 g tomato passata (puree)
- 1 cup (240 ml) beef stock
- 2 bay leaves, 1 tsp dried oregano, 1 tsp sweet paprika
- 1/2 tsp sugar, 1 1/2 tsp kosher salt, black pepper
- 1 kg starchy potatoes (Russet/Spunta)
- 1 large egg
- 250 g (about 2 cups) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt; pinch nutmeg (optional)
- 1 tbsp butter (optional)
- 1 cup (100 g) finely grated reggianito
Do This
- 1. Sauté onion, carrot, celery in olive oil until soft; add garlic, then brown beef.
- 2. Deglaze with red wine; stir in tomato paste, crushed tomatoes, passata, stock, bay leaves, oregano, paprika, sugar. Simmer gently 90 minutes; season.
- 3. Boil whole potatoes (skins on) in salted water 20–25 minutes; drain and steam-dry 5 minutes.
- 4. Rice or mash hot potatoes; cool to warm. Mix in egg, 1 tsp salt, nutmeg. Sprinkle in flour and fold to a soft dough.
- 5. Roll into 2 cm ropes; cut 2 cm pieces; roll on a fork or board. Flour a tray.
- 6. Boil gnocchi in salted water until they float + 30 seconds; transfer to the sauce with a splash of pasta water.
- 7. Toss gently; finish with butter if using. Serve with a shower of reggianito and black pepper.
Why You’ll Love This Recipe
- Pillowy, light ñoquis that hold their shape yet melt in your mouth.
- A deeply savory, slow-simmered tuco perfumed with bay leaf and red wine.
- Authentic end-of-month comfort: simple ingredients, big flavor, generous portions.
- Great make-ahead: sauce improves overnight, and gnocchi freeze beautifully.
Grocery List
- Produce: 1 kg starchy potatoes, 1 large onion, 1 carrot, 1 celery rib, 4 garlic cloves, bay leaves, optional parsley or basil
- Dairy: 1 large egg, reggianito cheese, butter (optional)
- Pantry: Olive oil, ground beef, red wine, tomato paste, crushed tomatoes, tomato passata, beef stock, dried oregano, sweet paprika, sugar, kosher salt, black pepper, all-purpose flour
Full Ingredients
For the Tuco (Tomato–Beef Sauce)
- 2 tbsp olive oil
- 1 large onion (about 250 g), finely chopped
- 1 medium carrot (about 100 g), finely diced
- 1 celery rib (about 60 g), finely diced
- 4 garlic cloves, minced
- 500 g ground beef (85–90% lean)
- 1/2 cup (120 ml) dry red wine
- 2 tbsp (30 g) tomato paste
- 1 can (400 g) crushed tomatoes
- 800 g tomato passata (puree)
- 1 cup (240 ml) beef stock
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1/2 tsp sugar
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- 1 tbsp unsalted butter, to finish (optional)
For the Ñoquis (Potato Gnocchi)
- 1 kg starchy potatoes (Russet/Spunta), scrubbed
- 1 large egg
- 250 g all-purpose flour (about 2 cups), plus more for dusting
- 1 tsp fine sea salt
- 1/8 tsp freshly grated nutmeg (optional)
To Serve
- 1 cup (100 g) finely grated reggianito cheese
- Extra-virgin olive oil, for drizzling
- Fresh parsley or basil leaves, chopped (optional)
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Build the tuco base
Heat the olive oil in a wide heavy pot over medium. Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until very soft and lightly golden, 8–10 minutes. Add garlic; cook 1 minute until fragrant. Crumble in the beef, season with 1/2 teaspoon salt and the pepper, and cook until well browned and the juices have evaporated, 6–8 minutes. Break the meat into small bits as it cooks for a saucy texture.
Step 2: Deglaze and simmer low and slow
Pour in the red wine and simmer, scraping up browned bits, until nearly evaporated, about 2 minutes. Stir in tomato paste; cook 1 minute. Add crushed tomatoes, passata, beef stock, bay leaves, oregano, paprika, sugar, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low. Partially cover and cook 90 minutes, stirring every 15 minutes, until thick, glossy, and deeply flavorful. Season to taste. Remove bay leaves and stir in butter if using for extra sheen. Keep warm over low heat.
Step 3: Cook and dry the potatoes
While the sauce simmers, place whole potatoes (skins on) in a large pot, cover with cold water by 2–3 cm, and add 1 tablespoon salt. Bring to a boil and cook until a knife slides through easily, 20–25 minutes depending on size. Drain well, return to the hot pot, and let steam-dry 5 minutes to remove excess moisture.
Step 4: Rice and mix the dough
While still hot enough to steam but safe to handle, peel the potatoes and rice them onto a clean work surface (or mash very smoothly). Spread to let steam escape for 2–3 minutes, then gather into a mound. Sprinkle with 1 tsp fine sea salt and nutmeg (if using). Make a well, add the egg, and mix with a fork. Sprinkle 250 g flour over the potatoes and use a bench scraper or your hands to gently fold and press into a soft, cohesive dough. It should feel tender and only slightly tacky. If very sticky, dust with 1–2 tbsp more flour, but avoid overworking.
Step 5: Roll, cut, and shape
Dust the surface lightly with flour. Divide dough into 6 portions. Roll each into a rope about 2 cm thick. Cut into 2 cm pieces. To add ridges, roll each piece over a gnocchi board or the back of a fork, or simply leave as soft pillows. Arrange on a floured tray in a single layer.
Step 6: Boil the ñoquis and marry with the sauce
Bring a large pot of well-salted water to a rolling boil (about 1 tbsp salt per 4 liters). Working in 2–3 batches, slide in the ñoquis. When they float, cook 30 seconds more (about 1–2 minutes total). Transfer directly into the hot tuco using a slotted spoon, adding a splash of pasta water (2–4 tbsp) to loosen the sauce so it clings. Toss gently to coat without smashing the dumplings.
Step 7: Serve with a shower of reggianito
Taste and adjust seasoning. Plate generously, drizzle with a touch of olive oil, and finish with a snowy shower of finely grated reggianito and black pepper. Add chopped parsley or basil if you like. Serve immediately while steamy and saucy.
Pro Tips
- Bake instead of boil for extra-dry potatoes: 200°C for 60–70 minutes, then proceed. Drier potatoes mean lighter ñoquis.
- Weigh flour if possible and add gradually; too much makes heavy dumplings.
- Test a single gnocchi: boil one and taste. If it falls apart, dust in a bit more flour.
- Keep the sauce loose: pasta water helps the tuco coat each ñoqui without turning pasty.
- Work while potatoes are warm; cold mash absorbs more flour and toughens the dough.
Variations
- Meatless Tuco: Swap beef for sautéed mushrooms and an extra 1 tbsp olive oil; keep the bay leaves and wine.
- Tuco de Osobuco: Brown 700 g sliced beef shanks; simmer 2–3 hours until shreddable, then proceed with tomatoes and aromatics.
- Spicy Calabrese Twist: Add 1 tsp crushed red pepper and finish with chopped fresh oregano instead of basil.
Storage & Make-Ahead
Tuco keeps 4 days in the refrigerator or 3 months frozen; flavor deepens overnight. Shape ñoquis, freeze on a floured tray until solid, then bag for up to 2 months; cook from frozen, adding 30–60 seconds. Leftover sauced ñoquis keep 1–2 days refrigerated; reheat gently on the stovetop with a splash of water or stock until loosened and hot.
Nutrition (per serving)
Approx. 650 calories; 30 g protein; 24 g fat; 78 g carbohydrates; 6 g fiber; 980 mg sodium. Estimates will vary based on brands and salt added.
