Beef Ragu with Gnocchi Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 01HR 25MINS
1 tbs olive oil
1 carrot, peeled, finely diced
1 celery stalk, finely diced
1 medium brown onion, finely diced
3 garlic cloves, crushed
425 g beef chuck steak, trimmed, cut into 2.5cm dice
2 tbs tomato paste
1 tsp dried chilli flakes
1 x 400g can diced tomatoes
1L (4 cups) Campbells Real Stock – Salt Reduced Beef
200 g butternut pumpkin, peeled, cut into 1cm dice
1 x 500 g packet potato gnocchi
cup parsley, finely chopped
STEP 1 Heat oil in a large saucepan over medium heat. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add beef, cook for 5 minutes or until browned. Add tomato paste and chilli and cook, stirring for 1 minute.
STEP 2 Add canned tomatoes and Campbells Real Stock. Bring to the boil. Reduce heat to low. Simmer uncovered, stirring occasionally, for 1 hour. Add pumpkin and gnocchi and simmer covered for 15 minutes, stirring occasionally. Stir in parsley. Serve.
