Tuesday, July 26, 2011

slow-cooked beef ragu with gnocchi

this is simply the best thing i've had in ages...

in a saucepan over a medium to low heat, gently fry 6 finely chopped carrots, 4 finely chopped leeks and 4 cloves of finely sliced garlic cloves in a dash of olive oil until softened, not colored.

add 2 tablespoons of tomato paste, 6 anchovy fillets, 1 chopped sprig of rosemary, 1 tablespoon chopped oregano, 3 tablespoons chopped flat-leafed parsley and 1 x 400g tin of chopped tomatoes. simmer for 20 minutes.

add 1.5kg beef shin, 1 cup beef stock, 1 cup of red wine, cover and simmer for about 2 hours or until the beef is broken up and the sauce has thickened. check seasoning.

cook 500g fresh potato gnocchi according to instructions, drain and stir through the beef ragu. scatter with grated parmesan cheese and enjoy!!!


simon said...

Sounds ideal for winter

Anonymous said...

yum, i agree this dish sounds perfect for winter.
never heard of gnocci before.

Lady Lilith said...

Sounds yummy.

Em Parkinson said...

this sounds delicious! What was the picture that was removed of???? Thanks for visiting Dartmoor Ramblings by the way.