- 2 tbsp. olive oil
- 1 onion
- 2 cloves crushed garlic
- ½ red capsicum, finely diced
- 1 carrot finely diced
- 250 gm. minced beef
- 250 gm. minced pork
- 250 ml red wine
- 1 can diced tomatoes
- 2 tbsp. tomato paste
- 1 bay leaf
- Salt & freshly ground black pepper to taste
- Farinacci fresh gnocchi – 200-250 gm. per person
- Chopped continental parsley to garnish
Heat the olive oil over a medium heat and cook the onion, garlic, capsicum and carrot until soft.
Increase the heat; add the pork and beef breaking up any lumps and cook until lightly browned. Reduce heat; add the wine, diced tomatoes, tomato paste, bay leaf, season and simmer until the sauce reduces. Cooking time is approximately 15 -20 minutes.
When the sauce is ready add the gnocchi to a large pot of boiling water and cook for approximately 1 -2 minutes. As soon as the gnocchi start to rise to the top of the pot immediately remove from the heat and strain.
Remove bay leaf and serve gnocchi in warmed bowls topped with the sauce and garnish with parsley.