Baked Beef & Gnocchi Ragu
With Roasted Peppers
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
28
Red Wine Stock Paste
(Contains: Sulphites)
1
Onion
300
Gnocchi
(Contains: Cereals containing gluten May contain traces of: Egg, Milk)
1
Garlic Clove**
30
Mature Cheddar Cheese
(Contains: Milk)
1
Bell Pepper
(May contain traces of: Celery)
1
Carrot
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Finely Chopped Tomatoes with Basil
Utensils
Cooking Instructions and Tips
Preheat your oven to 200°C. Meanwhile Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Pop the bell pepper on a baking tray and drizzle with oil. Season with salt and pepper then mix to coat the pepper, spread evenly and roast on the top shelf of your oven until starting to char and soften, 12-15 mins.
Meanwhile, heat a splash of oil in a large saucepan on medium high heat. When hot add the beef mince, breaking it up with a spoon. Cook stirring frequently until brown all over, 3-4 mins. Once the beef is browned, add the onion and carrot and cook until softened, 3-4 mins. Add the garlic and cook for a further 1 minute.
Stir in the red wine stock pot and finely chopped tomatoes. Bring to the boil and reduce the heat to medium. Cook for until slightly thickened, 5-6 mins. Once roasted stir the peppers into the sauce. Season to taste.TIP: Add a splash of water if it's thickened too much.
Meanwhile, grate your cheddar. Break up the gnocchi and add into the pan with the ragu. Stir well and pour into an ovenproof dish. Sprinkle over the grated cheddar and hard Italian cheese. Grill on the top shelf of your oven until golden brown and bubbling, 4-5 mins.
Once the bake is golden and bubbling, carefully remove from the oven. Share between your plates and enjoy!
