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McGivern family recipes

One-pan beef and gnocchi ragu recipe

4 servings

servings

20 minutes

active time

8 hours 5 minutes

total time

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

Serving Size

-

Calories

147.60

Total Fat

34.3 g

Saturated Fat

13.9 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

57.4 mg

Sodium

2.5 mg

Total Carbohydrate

47.7 g

Dietary Fiber

-

Total Sugars

6.8 g

Protein

24.4 g

4 servings

servings

20 minutes

active time

8 hours 5 minutes

total time
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