Beef Ragu With Semolina Gnocchi

Cheesy, golden-baked gnocchi take this hearty beef ragu to whole new level of deliciousness.

The ingredient of Beef Ragu With Semolina Gnocchi

• 4 cups 1l milk
• 1 cup 160g semolina
• 2 coles australian free range egg yolks
• 1 1 2 cups 120g grated parmesan
• 1 tablespoon olive oil
• 1 brown onion finely chopped
• 1 carrot peeled finely chopped
• 2 celery sticks finely chopped
• 2 garlic cloves crushed
• 1kg coles australian 3 star beef mince
• 1 4 cup 60ml dry red wine
• 690g jar passata
• thyme leaves to serve
• mixed salad leaves to serve

The Instruction of beef ragu with semolina gnocchi

• line a 20cm x 30cm base measurement rectangular baking dish with baking paper place the milk in a saucepan and bring to the boil over high heat reduce heat to medium low add the semolina to the pan in a thin steady stream cook stirring for 3 mins or until the semolina mixture is stiff and the grains are tender remove from heat season stir in the egg yolk and half the parmesan spoon into the prepared dish and smooth the surface place in the fridge for 30 mins or until cool and firm
• meanwhile grease a 6 cup 1 5l ovenproof dish heat the oil in a large deep frying pan over high heat add the onion carrot celery and garlic and cook stirring for 5 mins or until onion is tender add the mince stirring with a wooden spoon to break up any lumps for 5 mins or until browned add the red wine and bring to the boil add the passata and cook uncovered stirring occasionally for 15 mins or until thickened slightly transfer to the prepared dish
• preheat oven to 200c use a 5cm round cutter to cut discs from the semolina mixture place over the beef mixture in the dish overlapping slightly sprinkle with the remaining parmesan bake for 20 mins or until golden brown and heated through sprinkle with the thyme leaves and serve with salad leaves

Nutritions of Beef Ragu With Semolina Gnocchi

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