HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Beef & Gnocchi Ragu
Baked Beef & Gnocchi Ragu

Baked Beef & Gnocchi Ragu

With Roasted Peppers

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Tags:Family Friendly
Allergens:SulphitesMilkCereals containing glutenEgg

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Bell Pepper

1 clove

Garlic Clove

240 grams

Beef Mince

1 pot(s)

Red Wine Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Basil

1 block(s)

Mature Cheddar Cheese


300 pack(s)


(ContainsCereals containing gluten)

1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3335 kJ
Energy (kcal)797 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate86 g
of which sugars28.0 g
Protein44 g
Salt5.29 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Baking Dish
Instructionsarrow up iconarrow up icon
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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!