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1 tbsp olive oil
500 gram extra lean beef mince
1 brown onion
2 medium carrots
2 full stalks celery
1 small zucchini
200 grams mushrooms
3 crushed garlic cloves
700 gram Mutti brand tomato and basil passata
1 can crushed tomatoes
2 tbsp tomato paste
1 cup beef stock
1 cup water
1 tbsp Italian herbs
Salt and pepper to taste
1 packet potato gnocchi (400 grams)
2 cups cheese or as much as you want
Basil to serve
INSTRUCTIONS:
INGREDIENTS
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Start by preparing your veggies.
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Dice your onion and set aside.
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Dice your carrot, zucchini, celery and mushrooms and set aside.
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In a crock pot or oven safe pot, fry your onion in your oil until brown.
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Add your beef mince and brown.
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Add your crushed garlic.
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Add all of your veggies and stir around. Let cook for 5 minutes.
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Add your passata, crushed tomatoes, water, tomato paste and mixed herbs.
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Let simmer for 30 minutes and pre heat your oven to 200 degrees on max grill.
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The sauce should have thickened by now if not let simmer for longer.
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Once you’re closer to eating add in 1 cup of beef stock along with your gnocchi.
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Make sure there is some liquid in the mixture so your gnocchi will cook.
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Turn down the heat and put your lid on. Let the gnocchi cook for 10 minutes or until cooked to your desired.
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Turn off the heat and layer your cheese on top.
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Place in the oven and grill for 10 minutes.
Serve with basil and salt and pepper :)
Prep time: 20 minutes
Cook time: 60 minutes
NOTES:
*I love using Mutti brand for my passata and tomatoes
