We love good Baked Beef & Gnocchi Ragu With Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Red Wine Stock Paste(ContainsSulphites)
Finely Chopped Tomatoes with Onion and Garlic
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
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 frying pan 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. IMPORTANT: The mince is cooked when it is no longer pink in the middle. 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 minute.
Stir in the red wine stock pot and finely chopped tomatoes. Bring to the boil and reduce the heat to medium.Cook until slightly thickened, 5-6 mins. Once the peppers have roasted, stir them into the sauce and season to taste. TIP: Add a splash of water if it's thickened too much.
Meanwhile, grate the 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 grated Italian cheese hard style.. 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!