Dinner recipe
Soft gnocchi tossed through a quick beef, tomato, rosemary, carrot, celery, and spinach ragu with parmesan.
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Ingredients
large deep frying pan, large saucepan, colander, box grater, knife
Method
Finely dice the onion, carrots, and celery. Grate the garlic, finely chop the rosemary leaves, and grate the parmesan.
Heat 1 tablespoon olive oil in a large deep frying pan over a medium-high heat. Add the beef mince with 0.25 teaspoon salt and half the black pepper, then cook for 6 to 8 minutes, breaking it into small pieces, until deeply browned with no pink meat.
Reduce the heat to medium. Add the onion, carrots, and celery to the beef and cook for 5 to 6 minutes until beginning to soften. Stir in the garlic, tomato puree, rosemary, and dried oregano for 1 minute.
Pour in the passata and beef stock, then add the remaining 0.5 teaspoon salt and remaining black pepper. Bring to a lively simmer and cook uncovered for 12 to 15 minutes until thick enough to leave a trail across the pan.
While the ragu simmers, cook the gnocchi in a large saucepan of boiling water following the pack timing, usually 2 to 3 minutes, until they float. Reserve a mug of cooking water, then drain.
Fold the baby spinach through the ragu for 2 minutes until just wilted. Add the drained gnocchi and half the parmesan, tossing gently with a splash of cooking water if needed. Divide between bowls and finish with the remaining parmesan.
