Slow-cooked beef ragu with gnocchi

Slow-cooked beef ragu with gnocchi

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  • 4
  • Easy
  • Health conscious
  • 30 minutes
  • 1 1/2 hours
  • Hidden Valley Hidden Gems 2008


  • 6 carrots, finely chopped
  • 4 baby leeks, finely chopped
  • 4 garlic cloves, finely sliced
  • 3 T olive oil
  • 2 T tomato paste
  • 6 anchovy fillets
  • 1 fresh rosemary sprig, chopped
  • 1 T oregano chopped
  • 2 bay leaves
  • 3 T flat-leaf parsley chopped
  • 1 x 400 g chopped tomato can
  • 600 g free-range beef shin
  • 1/2 cup beef stock
  • 1 cup red wine
  • Basic gnocchi one portion
  • Sea salt and freshly ground black pepper to taste
  • Parmesan grated, for serving

Cooking Instructions

In a saucepan over a medium to low heat, gently fry the carrot, leek and garlic in the olive oil until softened but not coloured.

Add the tomato paste, anchovies, fresh herbs and canned tomato and simmer for 20 minutes.

Add the beef shin, stock and red wine, cover and simmer for 1 hour, or until the beef is broken up and the sauce has reduced.

Spoon the sticky ragu over the cooked gnocchi, season and scatter with grated Parmesan. Serve immediately.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Anel de Villiers
    August 17, 2018

    Hi there, in what edition of Taste was this recipe? I have all the Taste Magazines and want to cook it from the magazine! Thanks

    1. default
      August 20, 2018

      Hi Anel, this recipe appeared in TASTE 64 (August 2011). Happy cooking!