Description
A rich, slow-cooked beef ragu served over pillowy parmesan gnocchi with sautéed mushrooms—the ultimate comfort dish that warms the soul.
Ingredients
Scale
- For the Beef Ragu:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 2-inch pieces
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (such as Chianti or Merlot)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Parmesan Gnocchi:
- 2 cups all-purpose flour
- 2 cups freshly grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- For the Mushrooms:
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Prepare the Beef Ragu:
- 1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef pieces in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
- 2. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 8 minutes. Add garlic and cook for 1 minute more.
- 3. Pour in the red wine, scraping up any browned bits from the bottom. Let simmer until reduced by half, about 5 minutes.
- 4. Stir in crushed tomatoes, tomato paste, beef broth, rosemary, thyme, bay leaves, salt, and pepper. Return beef and any juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until beef is tender and shreds easily.
- 5. Remove herb sprigs and bay leaves. Shred the beef with two forks directly in the pot. Keep warm.
- Prepare the Parmesan Gnocchi:
- 6. In a large bowl, combine flour and Parmesan. Make a well, add eggs, milk, and salt. Mix until a dough forms. Knead gently on a floured surface for 2 minutes until smooth.
- 7. Roll dough into long ropes about 1/2-inch thick, then cut into 1-inch pieces. Press each piece with a fork to create ridges.
- 8. Bring a large pot of salted water to a boil. Drop gnocchi in batches; cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.
- Cook the Mushrooms:
- 9. In a skillet over medium-high heat, melt butter with olive oil. Add mushrooms and cook until golden and tender, about 5 minutes. Add garlic, cook 30 seconds, season with salt and pepper.
- Assemble:
- 10. Serve the beef ragu over the gnocchi, top with sautéed mushrooms, garnish with fresh parsley and extra Parmesan.
Notes
For a richer flavor, let the ragu cool and refrigerate overnight before reheating and serving. Gnocchi can be made ahead and stored in the fridge for up to 2 hours before cooking.
Nutrition
- Calories: 650 kcal
- Sugar: 8 g
- Fat: 28 g
- Carbohydrates: 45 g
- Protein: 42 g