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Beef ragu with baked gnocchi recipe

137 ratings

Nothing says winter like the rich aromas from a slow-cooked meal. This flavoursome, one-pot wonder will definitely be a winner with the family, great served with tagliatelle or creamy potato mash. See method

Serves 6
15 mins to prepare and 2 hrs 30 mins to cook
460 calories / serving

Ingredients

2 tbsp olive oil
800g (1lb 12oz) beef brisket, chopped into cubes
3 tbsp plain flour
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
2 carrots, finely chopped
2 tbsp tomato purée
2 tbsp freshly chopped rosemary
250ml (8fl oz) red wine
500g (1lb 2oz) passata
500g (1lb 2oz) fresh gnocchi
2-3 tbsp Parmesan, finely grated

Each serving contains

Energy
1935kj
460kcal 23%
Fat
14g 19%
Saturates
5g 24%
Sugars
10g 11%
Salt
1.4g 24%

of the reference intake
Carbohydrate 42.5g Protein 34.6g Fibre 4.1g

Method

Heat 1 tbsp of the oil in a large casserole dish over a medium to high heat. Toss the beef cubes in the flour, then brown in batches and set aside on a plate.
Add the remaining oil to the casserole dish, reduce the heat to medium and cook the onion, garlic, celery and carrot for 10 minutes until soft.
Stir through the tomato purée and half the rosemary and cook for 2 minutes before returning the beef back to the pan with the red wine and passata. Cover with a lid and simmer gently for 2 hours.
Preheat the oven to gas 8, 220°C, fan 200°C.
Cook the gnocchi in a pan of boiling water for 3 minutes until they float to the top. Drain and place over the beef. Sprinkle with the Parmesan and remaining rosemary and cook in the oven for 10 minutes until golden.

See more Beef recipes