Serves
4
Prep Time
5 minutes
Cooking Time
240 minutes
Ingredients
- 500g diced beef chuck steak
- 500g jar Leggo’s Sauce for Beef Ragu
- ¼ cup water
- 500g fresh gnocchi
- 30g unsalted butter
- 2 tablespoons olive oil
- Chopped fresh parsley, for garnish
- Shredded parmesan, for serving
Method
STEP 1Place beef in a slow cooker and pour combined Leggo’s Pasta Sauce and water over the meat. Stir and cook on HIGH for 4 hours, stirring a further 1-2 times until beef is falling apart.
STEP 2
Cook gnocchi following packet directions. Drain well. Heat butter and oil in a large non stick frypan. Pan fry gnocchi in batches until golden.
STEP 3
Serve beef ragu with gnocchi, sprinkled with parsley and parmesan.
Tips
Ragu can be made ahead and frozen for up to a month.