Beazell's Cook Book

Bolognese over Potato Gnocchi by Amy A. Sosa

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Browned 1 lb. lean ground beef, drained any fat, then add 1/2 cup Seasoning Blend (onions, celery, bell pepper), 2 to 3 tsp. Beazell's Cajun Seasoning, 1 tsp. garlic powder.

After the onions are translucent, add 16 oz. marinara sauce and served over redi-made potato gnocchi that was boiled for 3-4 minutes.  Garnished with parmesan cheese and parsley.

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