Chorizo takes this ragù to the next level. With piping hot gnocchi stirred through at the end - it is a phenomenal dish. A real show-stopper.
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Serves
4
Gnocchi
Onion
Celery
Carrot
Garlic
Pork Sausage
Beef Mince
Chorizo
Red Wine
Chopped Tomatoes
Bay Leaf
Thyme
Parmesan
Salt
Black Pepper
Olive Oil
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Serves
4
Gnocchi
Onion
Celery
Carrot
Garlic
Pork Sausage
Beef Mince
Chorizo
Red Wine
Chopped Tomatoes
Bay Leaf
Thyme
Parmesan
Salt
Black Pepper
Olive Oil
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Step 1.
Slice up all your veg in to nice small pieces. Cube up your chorizo. Gently soften the garlic, onion, celery, chorizo and carrot in a heavy bottomed pan. Once softened, add the beef and the skinned sausage meat and continue frying until well browned.
Step 2.
At this point, pour in the red wine and let evaporate. Add the tinned tomatoes, the bay leaves and thyme. Add the rind of the parmesan, give it a stir, cover with a lid and leave to simmer on a low heat for 50 minutes.
Step 3.
After 50 minutes, your ragu should be nice and thick. Remove the lid, take out the Parmesan rind and the bay leaves, give it a stir and season to taste.
Step 4.
At this point, add your gnocchi straight in to the ragu. Cook for 8 minutes until it is cooked through. Serve the gnocchi into bowls with extra parmesan grated on top. Enjoy!
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Notes (1)
H
Holger P.
19 days ago
Was really good and easy, also without wine, i used 150ml water for it.
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