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Beef ragout with semolina gnocchi
40 m active | 3 h 22 m total
Nutrition facts per serving:
  • Energy in kcal about 728
  • Fat about 28g
  • Carbohydrates about 46g
  • Protein about 68g
This is needed
This is needed for 4 people
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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And that's how it's done
And that's how it's done
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.