Some Bolognese recipes want long hours of slow simmering, but not ours! We get a rich, flavour-packed sauce using tomato paste, beef mince, Italian herbs and veggies, then spoon it over pan-fried gnocchi for a twist on the classic pasta dish.
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crushed & sieved tomatoes
beef-style stock powder
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the courgette and carrot (unpeeled).
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, onion, courgette, carrot and Italian herbs. Season with salt and pepper and cook until softened, 4-5 minutes. Remove from the heat.
While the veggies and beef mince are cooking, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add 1/2 the gnocchi in a single layer and fry until golden, 6-8 minutes. TIP: Allow the undersides to become golden before tossing. Add extra olive oil if the gnocchi is sticking to the pan. Season with a pinch of salt and pepper. Transfer to a bowl and repeat with the remaining gnocchi.
While the gnocchi is cooking, return the beef mixture in the medium frying pan to a medium-high heat. Add the tomato paste (see ingredients list) and cook, stirring, for 1 minute. Add the crushed & sieved tomatoes, butter, brown sugar, crumbled beef stock and a pinch of pepper. Stir to combine and simmer until slightly thickened, 5 minutes.
While the sauce is simmering, thinly slice the pear. In a medium bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), the balsamic vinegar and a pinch of salt and pepper. Add the pear and mixed salad leaves and toss to coat.
Divide the gnocchi between bowls and top with the Italian beef Bolognese. Sprinkle with the grated Parmesan cheese and serve with the pear salad.