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Beef ragu with semolina gnocchi
Beef ragu with semolina gnocchi
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Elevate hearty beef ragu with golden-baked gnocchi, oozing with cheese.
Ingredients:
  • 1l milk
  • 160g semolina
  • 2 Free Range Egg yolks
  • 120g parmesan
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 1kg 3 Star Beef Mince
  • 60ml red wine
  • 690g jar passata
  • Thyme leaves, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Prepare a 20cm x 30cm rectangular baking dish with baking paper. Heat the milk in a saucepan until boiling, then lower the heat. Gradually pour the semolina into the pan while stirring constantly. Cook for 3 mins until the mixture thickens and the grains soften. Remove from heat, season, and mix in the egg yolk and half of the Parmesan. Spread the mixture in the dish evenly and chill in the fridge for 30 mins until set.
  • Grease a 6-cup (1.5L) ovenproof dish. In a large deep frying pan over high heat, sauté onion, carrot, celery, and garlic until onion is tender. Brown the mince, breaking up any lumps. Pour in red wine and simmer. Add passata, cook uncovered until slightly thickened. Transfer to the prepared dish.
  • Preheat the oven to 200C. Cut discs from the semolina mixture using a 5cm round cutter. Arrange them over the beef mixture in the dish, slightly overlapping. Sprinkle with the remaining Parmesan. Bake for 20 minutes until golden brown and heated through. Top with thyme leaves and serve with salad leaves.

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