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Potato Gnocchi with Beef Ragu


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  • Ragu:
  • 1/2 cup olive oil
  • 1 1/4 cups chopped onions
  • 3 oz. pancetta, finely chopped
  • 2 oz. prosciiutto, finely chopped
  • 3 Tbs. chopped garlic
  • 2 lb. ground beef
  • 4 cups beef stock or canned beef broth
  • 1 Tbs. dried sage leaves
  • 1 oz. dried porcini mushrooms, broken into pieces
  • 1 6 oz. can tomato paste
  • 1 28 oz. can diced tomatoes in juice
  • 3 cups water



Step 1

Heat oil in heavy pot over medium heat. Add onions, pancetta, prosciutto and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground beef, and cook until no longer pink, breaking up with a fork. Add one cup stock, mushrooms and sage. Simmer until liquid is almost absorbed. Add remaining three cups of stock, one cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup of water every thirty minutes, about 1 1/2 hours.

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