Ultimate Cheesy Bolognese Gnocchi Bake

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and onion. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. 

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir in half the garlic and fry for 1 min more.

Stir the passata, red wine stock, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 4-5 mins.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the gnocchi.

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.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

Lay your ciabatta halves onto a baking tray, cut-side up.

Spread over the remaining garlic and drizzle over the pesto.

Once your sauce has thickened, stir through the Italian style cheese and gnocchi.

Transfer to an appropriately sized ovenproof dish. Top with the mozzarella. Pop alongside the ciabatta on the baking tray to catch the drips.

Bake on the top shelf of your oven until golden and crispy, 5-7 mins.