One-pan beef and gnocchi ragu recipe

• servings: 4 servings
• active time: 20 minutes
• total time: 8 hours 5 minutes

Ingredients

2 tbsp extra virgin olive oil

750g gravy beef, trimmed

1 large brown onion, finely chopped

2 middle bacon rashers, finely chopped

1 large carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, crushed

1/2 cup dry red wine

2 tbsp tomato paste

400g can diced tomatoes

1 chicken stock cube, crumbled

2 dried bay leaves

2 sprigs fresh oregano, plus extra leaves to serve

500g fresh potato gnocchi

500g mozzarella

1/2 cup finely grated parmesan

Salad leaves, to serve

Directions

Heat half the oil in a large, heavy-based ovenproof frying pan over medium-high heat. Cook beef, in 2 batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl.

Heat remaining oil in pan over medium heat. Add onion, bacon, carrot, celery and garlic. Cook, stirring, for 8 minutes or until vegetables have softened. Add wine. Cook, stirring, for 2 minutes or until wine has reduced by half. Add tomato paste, tomatoes, stock cube, bay leaves, oregano sprigs and 2 1/2 cups water to pan. Stir to combine. Return beef to pan.

Cook on low for 8 hours

Remove and discard oregano sprigs and bay leaves. Using 2 forks, shred beef. Stir in gnocchi. Sprinkle with mozzarella and parmesan. Cook for a further 15 to 20 minutes on high or until gnocchi is tender and mozzarella is melted and golden. Top with extra oregano. Serve with salad leaves.

Nutrition

• Calories: 147.60
• Total Fat: 34.3 g
• Saturated Fat: 13.9 g
• Cholesterol: 57.4 mg
• Sodium: 2.5 mg
• Total Carbohydrate: 47.7 g
• Total Sugars: 6.8 g
• Protein: 24.4 g