Description
A comforting, hearty dish full of deep flavor featuring tender beef ragu paired with homemade Parmesan gnocchi.
Ingredients
Scale
- 2 pounds beef chuck
- 2 medium red onions, chopped
- 6 garlic cloves, crushed
- 8 ounces mushrooms, sliced (cremini, button, or mixed)
- 3 cups tomato purée (about 26 ounces)
- 2 fresh rosemary sprigs
- 5 fresh thyme sprigs
- 2 bay leaves
- 2 cups beef stock
- 2 teaspoons sugar
- Salt and black pepper, to taste
- Olive oil, for searing
- 2 pounds baking potatoes (Russet or another fluffy potato)
- ½ cup finely grated Parmesan
- 2 egg yolks
- 1–1½ cups all-purpose flour
- Salt, to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Heat a drizzle of oil in a heavy oven-safe pot.
- Pat the beef dry and season well with salt and pepper.
- Sear the beef on all sides until deep golden and caramelized. Remove and set aside.
- In the same pot, add the onions and garlic. Cook until soft and fragrant.
- Add the sliced mushrooms and cook 5–7 minutes, until lightly browned and reduced in size.
- Stir in the tomato purée, rosemary, thyme, bay leaves, beef stock, sugar, salt, and pepper.
- Return the beef (along with its juices) to the pot.
- Cover with a lid and transfer to the oven. Braise for 3–4 hours, or until the beef is fall-apart tender.
- Place whole potatoes on a baking sheet and bake 45–60 minutes, until very tender.
- Let them cool slightly, then cut open and scoop the flesh into a bowl.
- Add the Parmesan and mash until smooth.
- Mix in the egg yolks.
- Gradually add flour—about ½ cup at a time—until a soft dough forms. Use only as much flour as needed to avoid tough gnocchi.
- Break the dough into sections and roll each into long ropes. Cut into small pieces about ½ inch thick.
- Place on a tray dusted with semolina or flour. Optional: Roll each piece gently over a fork to create grooves.
- When the beef is tender, remove it from the pot. Shred the meat, discarding excess fat or connective tissue.
- Return the shredded beef to the sauce. Simmer on the stovetop for a few minutes to thicken. Taste and adjust with salt, pepper, or a pinch of sugar if needed.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the water.
- When they float to the surface, they’re ready—this takes just a minute or two. Use a slotted spoon to transfer them directly into the ragu.
- Ladle the mushroom-rich beef ragu and tender gnocchi into bowls. Top with extra Parmesan and chopped parsley, if you like.
Notes
- Ensure the beef is well marbled for a richer flavor.
- Rolling the gnocchi over a fork gives them texture for better sauce adhesion.
- This dish can be made ahead of time and reheats beautifully.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 150mg