Slow-cooked beef ragout with gnocchi

Serves: 4

Time to make: 2 hrs 25 mins

Ingredients

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1 tablespoon olive oil

1 small carrot, peeled, finely chopped

1 stalk celery, trimmed, finely chopped

1 medium onion, finely chopped

3 cloves garlic, crushed

425g beef chuck steak, trimmed, cut in 2.5cm pieces

2 tablespoons no-added-salt tomato paste

pinch dried chilli flakes

400g can no-added-salt chopped tomatoes

1 cup salt-reduced beef stock

2 cups water

200g (1 ¾ cups) butternut pumpkin, peeled, cut in 2.5cm pieces

400g packet potato gnocchi

¼ cup finely grated parmesan cheese

Instructions

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1 Heat oil in a saucepan over a medium heat. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add beef and cook for 5 minutes, or until browned all over. Add tomato paste and chilli.Cook, stirring, for 1 minute.

2 Add tomatoes, stock and water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally for 1 hour 15 minutes. Add pumpkin and simmer, covered, for 20 minutes, or until tender.

3 Meanwhile, preheat grill. Cook gnocchi following packet directions. Drain. Add to ragoût. Stir to coat. Transfer mixture to a 6-cup capacity ovenproof dish (or 4 x 1 1/2-cup capacity dishes). Sprinkle with parmesan. Grill for 4-5 minutes, or until golden. Serve.

Variations

You can omit 1/2 cup stock and replace it with red wine.

HFG tip

Use this sauce with any pasta or for layering in lasagne.

Nutrition Info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Protein 34 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 6 g

Sodium 780 mg

Calcium 130 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.