Time to make: 2 mins, prep 15 mins, cook 2 hrs
Total cost: $15.16 / $3.79 per serve
- 1 tablespoon olive oil
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1 medium brown onion, finely diced
- 3 cloves garlic, crushed
- 425g beef chuck steak, trimmed, cut into 2.5cm cubes
- 2 tablespoons no-added-salt tomato paste
- pinch dried chilli flakes
- 400g can no-added-salt chopped tomatoes
- 1 cup reduced-salt beef stock
- 2 cups water
- 200g butternut pumpkin, peeled, cut into 2.5cm pieces
- 625g packet potato gnocchi
- 1/4 cup finely grated parmesan cheese
Step 1 Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add beef. Cook for 5 minutes or until browned. Add paste and chilli and cook, stirring, for 1 minute.
Step 2 Add tomatoes, stock and water. Bring to the boil. Reduce heat to low. Simmer uncovered, stirring occasionally, for 1 hour 15 minutes. Add pumpkin and simmer, covered, for 20 minutes or until tender.
Step 3 Preheat grill. Cook gnocchi according to packet instructions. Drain and add to ragu. Stir to combine. Transfer to a 6-cup capacity ovenproof dish (or to 4 x 1 1/2-cup capacity dishes). Sprinkle with parmesan. Grill for 4–5 minutes or until golden. Serve.
Pasta bakes are a great way of using up leftover meat and whatever vegies you have in the fridge. Try lamb instead of beef in this dish, and experiment with the vegies by keeping the quantities similar and using whatever you have available.
This recipe may not be suitable for those who need a low-sodium diet.