Speedy Beef and Bacon Bolognese Ragu and Gnocchi
with Garlic Baguette, Mozzarella, Pesto and Balsamic Rocket
Looking for a taste of everyday luxury? This Speedy Sausage Ragu and Gnocchi is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
British Beef Mince
60 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
300 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 ball(s)
Mozzarella
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto
(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the beef mince, bacon lardons and mushrooms. Fry until the mince and bacon has browned and the mushrooms have softened, 5-6 mins.
d) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.
b) Place the garlic baguettes on a medium baking tray.
c) When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
a) When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
b) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
a) Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef mince.
b) Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.
c) Meanwhile, drain and tear the mozzarella.
a) Stir in the sun-dried tomato paste and the cheese until melted. Season with pepper.
b) Stir the cooked gnocchi into the sauce.
c) Add a splash of water if you feel it needs it.
a) Share the gnocchi and bolognese ragu between your bowls.
b) Drizzle over the pesto.
c) Top with the rocket, scatter over the mozzarella and finish by drizzling over the balsamic glaze.
d) Serve the garlic baguettes on the side.
Enjoy!
