What are the main ingredients in Beef Bolognese & Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Beef Bolognese & Gnocchi?

Calories: 840, Carbs: 67 grams, Fat: grams, Protein: 40.1 grams, Sugar: 18.1 grams, Salt: 1342 grams

How do I prepare Beef Bolognese & Gnocchi?

SAUCY BOLOGNESE: Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and diced carrot and fry for 6-7 minutes until soft, shifting occasionally. Add the grated garlic, the tomato paste, and the red wine. Fry for 1 minute until fragrant, shifting constantly. Add the beef mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally. SIMMER THE SAUCE: When the mince has caramelised, add the tomato passata, the rub, and 600ml of water to the pot. Simmer for 10-12 minutes until slightly reduced. Add ½ the chopped oregano and season with a sweetener of choice, salt, and pepper. YUMMY PILLOWS: When the bolognese has 5 minutes remaining, boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking. PLATE UP!: Plate up the gnocchi and spoon over the saucy bolognese. Sprinkle over the grated Italian-style cheese and garnish with the remaining oregano. Looks good, Chef!

What should be prepared from my kitchen to make Beef Bolognese & Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Beef Bolognese & Gnocchi

A classic family favourite of saucy beef bolognese is served with soft and pillowy potato gnocchi. Garnished with grated Italian-style hard cheese and fresh oregano. What more could you ask for?

Beef Bolognese & Gnocchi

with fresh oregano & Italian-style hard cheese

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Free-Range Beef Mince
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
NOMU Italian Rub
Onion
Onions
Potato Gnocchi
Red Wine
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

SAUCY BOLOGNESE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and diced carrot and fry for 6-7 minutes until soft, shifting occasionally. Add the grated garlic, the tomato paste, and the red wine. Fry for 1 minute until fragrant, shifting constantly. Add the beef mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally.
SIMMER THE SAUCE
When the mince has caramelised, add the tomato passata, the rub, and 300ml of water to the pot. Simmer for 10-12 minutes until slightly reduced. Add ½ the chopped oregano and season with a sweetener of choice, salt, and pepper.
YUMMY PILLOWS
When the bolognese has 5 minutes remaining, boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
PLATE UP!
Plate up the gnocchi and spoon over the saucy bolognese. Sprinkle over the grated Italian-style cheese and garnish with the remaining oregano. Looks good, Chef!

Onion - 1
Carrot - 120g
Garlic Clove - 1
Tomato Paste - 5ml
Red Wine - 15ml
Free-range Beef Mince - 150g
Tomato Passata - 100ml
NOMU Italian Rub - 10ml
Fresh Oregano - 4g
Potato Gnocchi - 175g
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 2

SAUCY BOLOGNESE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and diced carrot and fry for 6-7 minutes until soft, shifting occasionally. Add the grated garlic, the tomato paste, and the red wine. Fry for 1 minute until fragrant, shifting constantly. Add the beef mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally.
SIMMER THE SAUCE
When the mince has caramelised, add the tomato passata, the rub, and 600ml of water to the pot. Simmer for 10-12 minutes until slightly reduced. Add ½ the chopped oregano and season with a sweetener of choice, salt, and pepper.
YUMMY PILLOWS
When the bolognese has 5 minutes remaining, boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
PLATE UP!
Plate up the gnocchi and spoon over the saucy bolognese. Sprinkle over the grated Italian-style cheese and garnish with the remaining oregano. Looks good, Chef!

Onion - 1
Carrot - 240g
Garlic Cloves - 2
Tomato Paste - 10ml
Red Wine - 30ml
Free-range Beef Mince - 300g
Tomato Passata - 200ml
NOMU Italian Rub - 20ml
Fresh Oregano - 8g
Potato Gnocchi - 350g
Grated Italian-style Hard Cheese - 40ml

Download the Recipe

Serves 3

SAUCY BOLOGNESE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and diced carrot and fry for 8-9 minutes until soft, shifting occasionally. Add the grated garlic, the tomato paste, and the red wine. Fry for 1 minute until fragrant, shifting constantly. Add the beef mince and work quickly to break it up as it starts to cook. Caramelise for 5-6 minutes until browned, shifting occasionally.
SIMMER THE SAUCE
When the mince has caramelised, add the tomato passata, the rub, and 900ml of water to the pot. Simmer for 12-15 minutes until slightly reduced. Add ½ the chopped oregano and season with a sweetener of choice, salt, and pepper.
YUMMY PILLOWS
When the bolognese has 5 minutes remaining, boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
PLATE UP!
Plate up the gnocchi and spoon over the saucy bolognese. Sprinkle over the grated Italian-style cheese and garnish with the remaining oregano. Looks good, Chef!

Onions - 2
Carrot - 360g
Garlic Cloves - 3
Tomato Paste - 15ml
Red Wine - 45ml
Free-range Beef Mince - 450g
Tomato Passata - 300ml
NOMU Italian Rub - 30ml
Fresh Oregano - 12g
Potato Gnocchi - 525g
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 4

SAUCY BOLOGNESE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and diced carrot and fry for 8-9 minutes until soft, shifting occasionally. Add the grated garlic, the tomato paste, and the red wine. Fry for 1 minute until fragrant, shifting constantly. Add the beef mince and work quickly to break it up as it starts to cook. Caramelise for 6-7 minutes until browned, shifting occasionally.
SIMMER THE SAUCE
When the mince has caramelised, add the tomato passata, the rub, and 1,2L of water to the pot. Simmer for 14-15 minutes until slightly reduced. Add ½ the chopped oregano and season with a sweetener of choice, salt, and pepper.
YUMMY PILLOWS
When the bolognese has 5 minutes remaining, boil the kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
PLATE UP!
Plate up the gnocchi and spoon over the saucy bolognese. Sprinkle over the grated Italian-style cheese and garnish with the remaining oregano. Looks good, Chef!