Tuscan Beef Ragu with Gnocchi

Nutrition per serve

Ingredients

• 1bunch parsley
• 2clov garlic
• 1pcs carrot
• 300g lean beef mince
• 10g Tuscan seasoning
• 50g tomato paste
• 200g tomato passata
• 400g gnocchi
• 10ml olive oil
• 180ml (¾ cup) boiling water

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the gnocchi. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop 2 garlic cloves. Coarsely grate the carrot.
2. Step 2 — Brown beef mince
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot, parsley stems, garlic, Tuscan seasoning and tomato paste and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer ragu
   Add the tomato puree and 180ml (¾ cup) boiling water to the mince mixture and bring to the boil. Reduce the heat to medium and cook, covered, stirring occasionally, for 5 mins. Remove the lid and cook for a further 3 mins or until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Cook gnocchi
   Meanwhile, add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Drain.
5. Step 5 — Serve up
   Divide the gnocchi and beef ragu among bowls, scatter over the parsley leaves and enjoy!
6. Step 6 — Make it cheesy
   If you have some on hand, scatter over grated parmesan or cheddar just before serving.

Allergens

Sulfit, Gluten, Wheat