Weekend Inspiration for Beef Ragu with Gnocchi

Ingredients:

• 500 g beef, cut into cubes
• 500 g gnocchi
• 1 red onion, finely chopped
• 2 carrots, sliced into rounds
• 2 cloves garlic, finely chopped
• 2 tablespoons olive oil
• 200 ml red wine
• 400 ml beef stock
• 400 g cherry tomatoes, chopped
• 2 tablespoons tomato purée
• 1 bay leaf
• 1 tablespoon dried thyme
• salt and pepper

Heat the olive oil and sear the beef until it is browned, then set it aside. In the same pan, sauté the onion, carrots, and garlic. Add the wine and let it simmer for 5 minutes. Then add the stock, tomato purée, cherry tomatoes, herbs, and beef. Cover and simmer for about 2 hours, until the meat is tender. Cook the gnocchi and serve with the ragu, topped with fresh parsley or grated Parmesan if desired.

Enjoy!