Gnocchi with Beef Ragu

Gnocchi with Beef Ragu

Gnoccchi with Beef Ragu Photo: pixel1 from Pixabay

Serves 4-6

Ingredients

2 tbsp olive oil
50g unsalted butter
70g diced bacon
1 red onion
2 cloves garlic
2 tbsp chopped flat leaf parlsey
1 bay leaf
200g beef mince
200g pork mince
200ml tomato passata
1 tsp sugar
1.5 litres beef stock
500g gnocchi (ready-made vacuum-packed is fine)
Parmesan cheese, to serve

Method

Heat the oil and melt the butter in a heavy-based saucepan then stir in the bacon and let it cook for 5 minutes.

Peel and finely chop the onion. Peel and crush the garlic. Stir into the bacon, along with the parsley and bay leaf then cook gently over a low heat until softened and the onions have taken on some colour.

Increase the heat and add the beef and pork mince, breaking it up with a fork and leave to colour. As the meat on the bottom starts to brown stir again with the fork.

Mix in the tomato passata, sugar, a good pinch of salt and pour in the beef stock. Bring to the boil, reduce the heat so it barely simmers and leave to cook, uncovered, for about 90 minutes, stirring from time to time.

Season with more salt and pepper if required. Bring a large pot of salted water to the boil, reduce to a simmer then add the gnocchi in batches and cook until the gnocchi floats to the surface.

Remove with a draining spoon and divide between serving bowls.

Spoon the ragu over the top and serve with freshly grated Parmesan.
**TIPS
Bake gnocchi with blue cheese, spinach and cream
Sauté gnocchi with sage leaves, tomatoes and serve with grated parmesan