Beef ragu with baked gnocchi recipe
Created by The Tesco Recipes team
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 460.0kcal
- Fat
- 14g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 42.5gProtein 34.6gFibre 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
