Beef ragout with semolina gnocchi


Total time: 3hr 22m
Preparation Time: 40m

Servings
For 4 people


Author

Vanessa (FOOBY Team)


Nutritional Information

Contains 728 Kcal, 68g Protein, 46g Carbohydrates, 28g Fat


Ingredients

  • Meat
  • oil for frying
  • 800 g beef ragout (e.g. shoulder)
  • 1 tsp salt
  • a little pepper
  • 1 onions
  • 300 g carrots
  • 150 g diced bacon
  • 2 sprigs rosemary
  • 2 tbsp tomato puree
  • 2 dl red wine
  • 1.5 dl meat bouillon
  • 1 tin peeled tomatoes (e.g. peeled tomatoes, approx. 400 g)
  • Semolina gnocchi
  • a little nutmeg
  • 7 dl milk
  • 0.5 tsp salt
  • 150 g durum wheat semolina
  • 3 tbsp grated Sbrinz
  • 1 eggs
  • 30 g grated Sbrinz

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Instructions

  • Meat

    Heat a little oil in a pan. Brown the meat in batches for approx. 5 mins., remove from the pan, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.
  • Finely chop the onion, dice the carrots.
  • In a frying pan, sauté the bacon lardons with the onion and carrots for approx. 3 mins. Add the tomato purée and rosemary and cook briefly.
  • Add the wine and reduce to half the volume. Add the stock and the tomato, bring to the boil then reduce the heat. Return the meat to the pan, cover and cook on a low heat for approx. 2 1/2 hours.
  • Semolina gnocchi

    Boil the milk with the nutmeg and salt. Stir in the semolina, reduce the heat, simmer over the lowest heat, stirring constantly to form a thick paste. Remove the pan from the heat, cover and allow to absorb for approx. 10 mins.
  • Stir the cheese and egg into the semolina paste. On the back of a baking tray rinsed in cold water, spread the semolina approx. 1 1/2 cm thick, allow to cool.
  • Scatter the cheese over the semolina, cut into pieces, place on a tray lined with baking paper. Gratinate for approx. 12 mins. in the upper half of an oven preheated to 220°C.
  • Prepare:

    Prepare the beef ragout approx. 2 days in advance, allow to cool. Cover and keep in the fridge. Reheat before serving. Prepare the gnocchi approx. half a day in advance, gratinate before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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