RAGU AL BOLOGNESE WITH POTATO GNOCCHI

Serves: 4

Prep time: 30 minutes 

Cook time: 3 hours 

Ingredients

• 2 tbsp olive oil

• 1 small brown onion, finely diced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 300g beef mince 

• 200g pork mince 

• 1/2 cup dry white wine

• 2 tbsp tomato paste

• 400g tin of whole peeled tomatoes or passata

• Salt and black pepper, to taste

• A pinch of nutmeg (optional)

• 1 sprig of rosemary (optional)

• 200ml beef stock (optional – for longer simmering)

• 500g Il Nonno Potato Gnocchi 

• 100g grated parmesan 

Method: 

1. Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, carrot, and celery. Cook gently for 8–10 minutes until soft and translucent.

2. Add the beef mince and cook until it loses its raw colour and begins to brown, breaking it up as it cooks. Allow the liquid to evaporate and some caramelisation to develop.

3. Pour in the white wine and simmer until fully evaporated, scraping the base of the pan to release any browned bits.
   Stir through the tomato paste and cook for 2 minutes. Then add the tomatoes (crushing them if whole), and stir to combine. Season with salt, pepper, a pinch of nutmeg, and rosemary sprig if using.

4. Reduce the heat to low, partially cover the pot, and let the sauce simmer gently for at least 2 hours (3 if you can). Stir occasionally and top up with a splash of stock or water if it begins to dry out.

5. Remove rosemary sprig if used. Taste and adjust seasoning before serving.

6. Now to serve, boil your Il Nonno gnocchi in seasoned water for 5 minutes, then strain and scoop into a pan with your ragu. Gently stir it all together and add some grated parmesan to help meld the flavours together. Serve with some extra grated parmesan on top.