Such a delicious, filling dish.
The longer you can leave the ragu, the better.
Cooking Time (Includes Preparation Time): 1 Hour 15 Minutes
Feeds: 4 People
1 Brown Onion
2 Celery Sticks
2 Cloves of Garlic
3 Skinned Pork Sausages
400g Beef Mince
200ml Red Wine
2 Tins of Chopped Tomatoes
2 Bay Leaves
1 Spring Thyme
100g Parmesan Cheese
Slice up all your veg in to nice small pieces. Cube up your chorizo. Gently the soften the garlic, onion, celery, chorizo and carrot in a heavy bottomed pan. Once softened, add the beef and the skinned sausage meat and continue frying until well browned.
At this point, pour in the red wine and let evaporate. Add the tinned tomatoes, the bay leaves and thyme. Add the rind of the parmesan, give it a stir, cover with a lid and leave to simmer on a low heat for 50 minutes.
After 50 minutes, your ragu should be nice and thick. Remove the lid, take out the Parmesan rind and the bay leaves, give it a stir and season to taste. At this point, add your gnocchi straight in to the ragu. Cook for 7-8 minutes until it is cooked through.
Serve the gnocchi into bowls with extra parmesan grated on top. Enjoy!